Authentic Senegalese Ceebu Jën (Jollof Rice) Recipe

Ingredients

  • 2 cups of broken jasmine rice
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons of canola oil
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 large carrot, peeled and chopped
  • 1 bell pepper, chopped
  • 2 cups of cabbage, chopped
  • 2 tablespoons of tomato paste
  • 4 cups of chicken broth
  • 1 pound of fish, cleaned and cut into pieces
  • 1 tablespoon of fish sauce
  • 1 tablespoon of tamarind paste
  • 1 habanero pepper, optional
  • 1 cup of okra
  • 1 cup of cassava, peeled and chopped
  • 1 bunch of parsley, chopped
  • 1 bunch of green onions, chopped
  • 1/2 cup of dried shrimp, soaked in water

Steps and instructions

  1. Rinse the broken jasmine rice under cold water until the water runs clear. Set aside to drain.
  2. In a large pot, sauté the onions and garlic in canola oil until they become translucent.
  3. Add the tomato paste to the pot and stir until it's well incorporated with the onions and garlic.
  4. Add the cleaned fish pieces to the pot and let them cook until they turn opaque.
  5. Season with salt, black pepper, fish sauce, and tamarind paste. Stir well to make sure the fish pieces are well coated with the seasonings.
  6. Add the chicken broth to the pot and bring to a boil. Once boiling, reduce the heat to a simmer.
  7. Add the chopped carrots, bell pepper, cabbage, habanero pepper (if using), okra, and cassava to the pot. Cover and let it simmer for about 20 minutes, or until the vegetables are tender.
  8. Add the soaked dried shrimp to the pot and stir well. Let it cook for another 10 minutes.
  9. Add the rinsed rice to the pot and stir well. Make sure the rice is fully submerged in the broth. Cover the pot and let it cook on low heat for about 20 minutes, or until the rice is cooked and has absorbed most of the broth.
  10. Once the rice is cooked, add the chopped parsley and green onions. Stir well to combine and turn off the heat.
  11. Let the Ceebu Jën sit for about 10 minutes before serving. Enjoy!

Tools for making

  • Large pot - for cooking the Ceebu Jën
  • Chef's knife - for chopping the onion, garlic, vegetables, and parsley
  • Cutting board - for safely cutting and preparing ingredients
  • Measuring cups - for accurately measuring the rice and chicken broth
  • Measuring spoons - for measuring the salt, black pepper, fish sauce, and tamarind paste
  • Wooden spoon - for stirring the ingredients in the pot
  • Spatula - for flipping and turning the fish pieces
  • Colander - for rinsing the rice
  • Soup ladle - for serving the Ceebu Jën
  • Pot cover - to cover the pot while cooking

Recipe variations

  • Use different types of rice such as basmati, long-grain, or brown rice.
  • Replace the fish with other seafood options like shrimp, crab, or mussels.
  • Make it vegetarian by omitting the fish and adding more vegetables like cauliflower or broccoli.
  • Add additional spices and herbs like thyme, paprika, or bay leaves for a different flavor profile.
  • Include other vegetables of your choice such as eggplant, zucchini, or sweet potatoes.
  • Add a squeeze of lemon or lime juice for a tangy twist.
  • Experiment with different types of protein like chicken, beef, or lamb.
  • For a spicier version, use Scotch bonnet peppers instead of habanero.
  • Include other traditional West African ingredients like yam, plantains, or peanuts.
  • Add coconut milk for a creamy and fragrant variation.

Recipe overview

Ceebu Jën, also known as Thieboudienne, is a hearty and savory traditional dish from Senegal. At its heart, it's a one-pot dish that consists of fish, rice, and an assortment of vegetables, seasoned with a blend of exotic and aromatic spices. This recipe respects the classic preparation method, resulting in a wonderfully balanced fusion of flavors and textures. Expect a combination of tender fish pieces, succulent vegetables, and perfectly cooked rice, all enveloped in a rich, flavorful sauce. It's a satisfying meal that's sure to transport you to the vibrant markets of Dakar with every bite.

Common questions

  1. What type of fish can I use for Ceebu Jën? You can use any firm, white fish for Ceebu Jën, such as red snapper, grouper, or tilapia.
  2. Can I use brown rice instead of jasmine rice? Yes, you can use brown rice instead of jasmine rice. However, keep in mind that the cooking time may need to be adjusted.
  3. Is there a vegetarian version of Ceebu Jën? Yes, you can make a vegetarian version of Ceebu Jën by omitting the fish and using vegetable broth instead of chicken broth. You can also add extra vegetables or tofu for protein.
  4. Can I substitute tamarind paste with something else? If you don't have tamarind paste, you can substitute it with lemon or lime juice for a tangy flavor.
  5. Is the habanero pepper necessary? No, the habanero pepper is optional. It adds spiciness to the dish, so you can omit it if you prefer a milder flavor.
  6. Can I prepare Ceebu Jën in advance? Yes, you can prepare Ceebu Jën in advance. It actually tastes even better the next day as the flavors have more time to meld together. Store it in the refrigerator and reheat before serving.

Serving dishes and utensils

  • Large pot - for cooking the Ceebu Jën and accommodating all the ingredients
  • Wooden spoon - for stirring and mixing the ingredients in the pot
  • Chef's knife - for chopping the vegetables, onions, garlic, and parsley
  • Cutting board - to provide a stable surface for chopping and preparing ingredients
  • Measuring cups - for accurately measuring the rice, broth, and other ingredients
  • Saucepan - for soaking the dried shrimp
  • Strainer - for rinsing the rice and draining the soaked dried shrimp
  • Tongs - for handling the fish pieces and turning them in the pot
  • Ladle - for serving the Ceebu Jën into bowls
  • Soup bowls - for serving the Ceebu Jën
  • Serving spoons - for individuals to serve themselves from the pot
  • Chopsticks or forks - for eating the Ceebu Jën

Origin stories

Ceebu Jën, often referred to as the national dish of Senegal, has a rich and diverse history that mirrors the multicultural tapestry of the country itself. The name translates to "rice and fish" in Wolof, Senegal's most widely spoken language. The dish reflect the country's position as a coastal nation with abundant fishing resources. It is a wonderful amalgamation of culinary influences from different cultures including the native African, French, and Portuguese due to colonial history, resulting in a burst of flavors that is both unique and tantalizing. Known for its layers of flavor and texture, it demonstrates the Senegalese philosophy of eating, where communal dining is central and the food is enjoyed from a shared platter, symbolizing unity and cooperation. This practice is not simply about eating, but also an affirmation of community and togetherness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.