ceebu jën



  • A classic fish dish from Senegal made from whole or filleted fish, slashed and stuffed with roof, placed on a bed of onions and smoked fish which have previously been fried in oil, then simmered in water with tomato purée, root vegetables, green vegetables and a chilli pepper until all cooked. When the fish is cooked, it and the vegetables are removed and kept warm; a little of the broth is kept aside, and short-grained rice is cooked in the remainder, (1:2) on liquid, until it has absorbed all the liquid. The rice including the crust at the bottom is turned out on to a large platter and the fish and vegetables are arranged around and on the rice, garnished with parsley and slices of lime and served with the excess broth in a separate dish.