Learn to Cook Ceebu Jen with Fatou Sow

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes are convenient, while paste is cost-effective.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder is a healthier alternative, and onion powder is often cheaper.

First grind some spices for the (rof) fish stuffing; you will need the small dry chili peppers, black pepper, garlic, salt and parsley.

After making the stuffing, cut a hole in each side of the fish and put the stuffing in it.

Now, heat some oil in a large pot on the stove.

Once the oil is hot, put the fish and fry both sides until brown.

Meanwhile, boil the bissap leaves and grind them into a paste with hot pepper and salt. Serve this paste as a condiment to your ceebu jen.

Once the fish are brown, take them out.

Next, put the concentrated tomatoes in the hot oil, along with the cymbium/ fermented snail (if using) and stir it frequently.

After few minutes, put in water and the vegetables and let them boil for few minutes.

Meanwhile, wash the rice and begin steaming it.

Next, make nokoss, the mixture that will be added to the cooking water. To make the nokoss, grind black pepper, small dry chili pepper, garlic, onion, sweet pepper and parsley into a paste.

Once the rice is steamed and the vegetables are well cooked, put the nokoss and the fish in the pot as well as salt (as per taste).

Let it boil few minutes before taking out the fish and vegetables.

Add the rice to the stew, stir it well and cover the pot for few minutes.

After a few minutes, serve the rice with the fish and vegetables on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens