Entree: Senegal – Casamance – Ceebu jën (Rice with fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 whole snapper or grouper, cleaned, cut into large pieces, approx. 1 lb (450 g) each
- 2 cups (370 g) long-grain rice (preferably broken or parboiled)
- 3 tbsp (45 ml) red palm oil
- 2 tbsp (30 ml) vegetable oil (peanut or sunflower)
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 cup (240 g) canned crushed tomatoes or 3 fresh tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 2 carrots, peeled and halved lengthwise, about 10 oz (285 g)
- 1 medium cassava (manioc), peeled and cut into 1–2 in (2–5 cm) pieces, about 10 oz (285 g)
- 1–2 small eggplants (garden eggs or purple aubergine), halved, about 8 oz (225 g)
- 8 oz (225 g) cabbage, coarsely chopped (about 2 cups)
- 8 oz (225 g) okra, trimmed (or frozen okra)
- 1 scotch bonnet or habanero pepper (leave whole for mild heat or finely chopped for more)
- 1 handful fresh parsley or African basil, chopped, about 1/2 cup (15 g)
- 1 bouillon cube (fish or vegetable) or 1 tbsp (15 g) fish bouillon powder
- 1 tsp (5 g) ground black pepper
- Salt to taste (start with 1 tsp / 6 g)
- Juice of 1 lemon or 2 limes
- 3–4 cups (720–960 ml) water or enough to cover fish and vegetables during stewing

Instructions

1. Rinse fish pieces, pat dry, rub with lemon juice and a pinch of salt and pepper; set aside to marinate 10–15 minutes.
2. Heat 1 tbsp (15 ml) vegetable oil in a large heavy pot over medium-high heat and brown the fish pieces briefly on both sides (about 2 minutes per side); remove fish and set aside.
3. In the same pot add red palm oil and the remaining vegetable oil, sauté chopped onion until translucent, then add garlic and cook 1 minute until fragrant.
4. Stir in tomato paste and crushed tomatoes, cook 5–7 minutes until the sauce deepens in color; add bouillon cube, black pepper, and a little salt.
5. Return fish to the pot, add enough water to nearly cover, add whole scotch bonnet (or chopped if preferred), and simmer gently, partially covered, for 10–12 minutes to allow flavors to infuse and begin cooking vegetables.
6. Add the heartier vegetables first (cassava and carrots), simmer 10 minutes, then add eggplant, okra, and cabbage; continue simmering until vegetables are nearly tender and fish is cooked through, about 8–10 more minutes. Taste and adjust seasoning.
7. Carefully remove fish and vegetables to a warm platter and keep covered. Measure the remaining broth; add water as needed so you have about 3 cups (720 ml) of liquid for the rice (adjust depending on rice type).
8. Rinse rice until water runs clear, then add rice to the pot of strained broth, stirring once. Place the fish and larger vegetables on top of the rice (do not stir), cover tightly, and simmer gently until rice is tender and has absorbed the liquid, about 20–25 minutes.
9. When rice is cooked, remove from heat, let rest covered 5–10 minutes, then gently fluff the rice. Serve family-style with fish and vegetables arranged on top, sprinkle with chopped parsley and an extra squeeze of lemon.