📝 About This Recipe
Widely celebrated as the national dish of Senegal, Thieboudienne (Ceebu Jën) is a masterclass in layering flavors and textures. This vibrant one-pot meal features firm white fish stuffed with a spicy herb paste, simmered alongside hearty root vegetables in a rich, savory tomato-based broth. The true star is the broken jasmine rice, which absorbs every drop of the aromatic liquid to create a deeply flavorful, charred crust known as 'xoon' at the bottom of the pot.
🥗 Ingredients
The Fish and Rof (Herb Stuffing)
- 2 lbs White Fish Steaks (Grouper, Snapper, or Sea Bass cut into thick chunks)
- 1 bunch Fresh Parsley (stems removed)
- 4 cloves Garlic (peeled)
- 1 Scotch Bonnet Pepper (seeded for less heat)
- 1 Bouillon Cube (shrimp or vegetable flavor)
The Tomato Base
- 1 cup Vegetable Oil (for deep frying and sautéing)
- 1 large Red Onion (finely diced)
- 6 oz Tomato Paste (one small can)
- 1 small piece Fermented Dried Fish (Guédj) (optional, for authentic umami aroma)
The Vegetables and Rice
- 4 cups Broken Jasmine Rice (rinsed thoroughly until water runs clear)
- 3 large Carrots (peeled and cut into large chunks)
- 1 medium Eggplant (cut into thick rounds)
- 1 lb Cassava (Yuca) (peeled and cut into large chunks)
- 1/2 head White Cabbage (cut into two large wedges)
- 2 tablespoons Tamarind Paste (dissolved in a little warm water)
👨🍳 Instructions
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1
Prepare the 'Rof' (stuffing) by pulsing the parsley, garlic, scotch bonnet, and bouillon cube in a food processor until it forms a thick, vibrant green paste.
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2
Using a sharp knife, poke a deep hole into the flesh of each fish steak. Stuff a generous amount of the Rof into the slits. Set any leftover paste aside.
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3
In a large, heavy-bottomed pot (a Dutch oven is perfect), heat the vegetable oil over medium-high heat. Fry the fish steaks until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
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4
In the same oil, add the diced onions and sauté until translucent. Stir in the tomato paste and cook for 5-7 minutes, stirring constantly, until the paste turns a deep dark red and the oil begins to separate.
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5
Add the fermented dried fish (if using) and any remaining Rof paste. Pour in 8 cups of water and bring to a vigorous boil.
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6
Carefully add the carrots, cassava, eggplant, and cabbage wedges to the boiling broth. Reduce heat to medium, cover, and simmer for 20-25 minutes until the vegetables are tender but not falling apart.
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7
Once the vegetables are cooked, use a slotted spoon to carefully remove them and the fish from the broth. Place them in a bowl, add a splash of broth to keep them moist, and cover to keep warm.
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8
Stir the tamarind liquid into the remaining broth. Taste the broth; it should be highly seasoned and slightly salty, as the rice will absorb much of the flavor.
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9
Add the washed broken rice to the pot. The liquid should cover the rice by about an inch. If there is too much liquid, remove some; if too little, add boiling water.
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10
Cover the pot tightly with a layer of foil then the lid to trap steam. Reduce the heat to the lowest setting and cook for 20-25 minutes.
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11
After 25 minutes, check the rice. If it's still firm, fluff it gently, add a tiny bit of water if needed, and cook for another 5-10 minutes.
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12
To serve, spread the rice on a large communal platter. Arrange the fish in the center and surround it with the colorful cooked vegetables. Scrape the 'xoon' (crispy rice) from the bottom of the pot and distribute it around the edges.
💡 Chef's Tips
Use 'broken rice' (riz brisé) for the most authentic texture; it absorbs the broth more efficiently than long-grain rice. Don't rush the tomato paste frying step; cooking it until it darkens is essential for the deep red color and rich flavor of the final dish. If you can't find cassava, substitute with large chunks of sweet potato or extra carrots. Adjust the spice level by leaving the Scotch Bonnet whole in the broth rather than blending it into the Rof if you prefer a milder heat. Be gentle when removing the vegetables from the pot so they stay intact for a beautiful presentation.
🍽️ Serving Suggestions
Serve with a side of 'Bissap' (hibiscus tea) to cut through the richness of the oil. Provide fresh lime wedges on the side for guests to squeeze over the fish. A side of spicy onion and lime relish (Piment) is traditional for those who want extra heat. Serve on a large shared platter in the center of the table, as is the Senegalese tradition of 'Teranga' (hospitality). Pair with a cold ginger juice for a refreshing contrast to the savory spices.