Thieboudienne (Ceebu Jën)

Name: Thieboudienne (Ceebu Jën)
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 8 servings
Cuisine: Senegambian (Wolof)
Ingredients: 1.5 kg firm white fish (grouper/snapper) steaks; 1 rof (parsley, garlic, scotch bonnet, stock cube paste); 1 kg broken rice; tomato paste + tomato; vegetables (cassava, carrot, cabbage, eggplant, sweet potato, okra); dried fish & yet (fermented mollusc), tamarind, scotch bonnet; bouillon cube

Senegal's national dish and the ancestor of the whole jollof family: fish stuffed with herb rof, braised with vegetables in a rich tomato sauce, the broken rice then cooked in that stock until it carries every bit of the flavor. A UNESCO-recognized expression of Senegalese teranga (hospitality).

2 hr 15 min · Serves 8 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

1.5 kgfirm white fish (grouper/snapper) steaks, stuffed with rof; halal/zabiha not required for fish but source clean

Stuffing

1 rof (parsley, garlic, scotch bonnet, stock cube paste)

Rice

1 kgbroken rice

Sauce

tomato paste + tomato

Vegetables

vegetables (cassava, carrot, cabbage, eggplant, sweet potato, okra)

Season

dried fish & yet (fermented mollusc), tamarind, scotch bonnet
bouillon cube, verify halal

Method

Start cooking mode

Time: Prep 45 min · Cook 90 min · 135 min total
Difficulty: hard

1
Stuff fish steaks with the herb rof; brown gently and set aside.
25 min
2
Build a deep tomato base with onion, tomato paste, dried fish, and yet; add vegetables and the fish to braise.
40 min
3
Remove fish and vegetables; cook the broken rice in the rich stock until it absorbs the sauce and forms a crust (xooñ).
40 min
4
Serve the rice on a great communal platter topped with fish and vegetables; garnish with tamarind and lime.
10 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.

Community discussion

More to cook

Senegambian (Wolof)