Entree: Mauritania – Northern Culinary Region – ثيبو جين ➤ Ceebu jën (Spiced tomato rice cooked with fish and vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 cups (400 g) long-grain or broken rice
- 4 cups (960 ml) fish stock or water
- 2 whole red snapper, cleaned and gutted, approx. 1.5 lb (680 g) each
- 3 tbsp (45 ml) vegetable oil
- 1/3 cup (80 g) tomato paste
- 3 large tomatoes, chopped, about 15 oz (425 g)
- 2 medium onions, finely chopped, about 10 oz (280 g)
- 4 cloves garlic, minced, about 12 g
- 1 inch (2.5 cm) fresh ginger, grated, about 10 g
- 1–2 Scotch bonnet or habanero peppers, whole (optional for heat)
- 1/4 cup (15 g) chopped parsley or cilantro
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 g) fish bouillon powder or 2 bouillon cubes
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) smoked paprika
- 1 bay leaf
- 2 tbsp (30 ml) vegetable oil for frying fish (additional to above)
- 2 medium carrots, peeled and halved, about 6 oz (170 g)
- 1 small eggplant, cut into large chunks, about 8 oz (225 g)
- 1/2 small cabbage, cut into wedges, about 12 oz (340 g)
- 8 oz (225 g) cassava, peeled and cut into chunks
- 6 oz (170 g) okra, trimmed
- Salt to taste, approximately 1 1/2 tsp (8 g)

Instructions

1. Rinse the rice under cold water until water runs clear; drain and set aside.
2. Marinate the cleaned fish with 1 tbsp (15 ml) lemon juice, 1/2 tsp (2.5 g) salt, and a pinch of black pepper; let rest 15 minutes.
3. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Brown the fish briefly on both sides, about 2 minutes per side; remove and set aside.
4. In the same pot add 1 tbsp (15 ml) oil if needed, sauté chopped onions until translucent, about 5 minutes. Add minced garlic and grated ginger and cook 1 minute more.
5. Stir in tomato paste and chopped tomatoes; cook 4–6 minutes until tomatoes break down and begin to thicken. Add fish bouillon, smoked paprika, bay leaf, parsley, remaining lemon juice, and 4 cups (960 ml) stock or water. Bring to a gentle simmer.
6. Add the firmer vegetables first: cassava and carrots. Simmer 10 minutes, then add eggplant, cabbage, and okra. Continue simmering until vegetables are just tender, about 8–10 minutes.
7. Taste the broth and adjust seasoning with salt and additional bouillon or pepper as needed.
8. Gently nestle the browned fish into the pot atop the vegetables and spoon some sauce over the fish. Scatter the drained rice evenly over the vegetables around the fish; press lightly. Do not stir.
9. Add additional hot stock if necessary so rice is covered by about 1/2 inch (1 cm). Cover tightly and cook over low heat 20–25 minutes until rice is tender and liquid absorbed.
10. Turn off the heat and let rest, covered, 10 minutes. Carefully transfer fish to a platter, fluff rice with a fork, arrange vegetables around or on top, and place the fish over the rice. Serve family style with extra lemon and hot pepper on the side.