Ceebu Jeen by @niangcook

N/A
Hard

4 servings

🐟

1

Fish

🌿

15 g

Parsley

🧄

5 cloves

Garlic

🌶️

2

Chili Pepper

🧂

7 g

Salt

🌶️

Pepper

🫑

1

Bell Pepper

🧄

2 clove

Garlic

🌶️

0.5

Chili Pepper

🧂

Salt

🌶️

Pepper

🧅

1

Onion

1

Yet

🍅

250 g

Tomato Concentrate

💧

1.2 l

Water

🍚

600 ml

Rice

🫛

150 g

Okra

🥕

150 g

Carrot

🍠

200 g

Cassava

🍠

200 g

Sweet Potato

🥬

300 g

Cabbage

🍆

200 g

Eggplant

🌶️

1

Chili Pepper

🐟

1

Dried Fish

Preparation Steps

  1. Step 1/18

    Peel the garlic and roughly chop the parsley, bell pepper, onion, carrot, cassava, sweet potato, cabbage, eggplant, and chili peppers.

    garlic
    fresh parsley
    green bell pepper
    onion
    carrot
    cassava
    white-fleshed sweet potato
    green cabbage
    eggplant
    chili pepper
    🔪chef's knife
    🪵cutting board

  2. Step 2/18

    Blend the parsley, 3 garlic cloves, 1 chili half, salt, and black pepper into a smooth roff stuffing paste.

    fresh parsley
    garlic
    chili pepper
    salt
    black pepper
    🥣blender
    🥣small bowl

  3. Step 3/18

    Cut deep slits into the fish and fill the slits with the roff stuffing paste.

    firm white fish
    🔪chef's knife
    🪵cutting board

  4. Step 4/18

    Blend the remaining roff, bell pepper, 2 garlic cloves, the remaining chili half, salt, and black pepper into the nokoss seasoning paste.

    green bell pepper
    garlic
    chili pepper
    salt
    black pepper
    🥣blender
    🥣small bowl

  5. Step 5/18

    Combine the tomato paste, nokoss paste, water, chopped onion, dried yeet mollusk, and small dried fish in the large pot.

    tomato paste
    water
    onion
    dried yeet mollusk
    small dried fish
    🍲large pot with lid
    🥄wooden spoon
    🥛measuring glass

  6. Step 6/18

    Bring the tomato broth to a boil and simmer it for 10 minutes.

    🍲large pot with lid
    🥄wooden spoon

  7. Step 7/18

    Add the stuffed fish and simmer it gently in the broth for 12 minutes.

    firm white fish
    🍲large pot with lid
    🥄slotted spoon

  8. Step 8/18

    Remove the cooked fish carefully and reserve it on a plate.

    firm white fish
    🥄slotted spoon

  9. Step 9/18

    Add the okra, carrot, cassava, sweet potato, cabbage, eggplant, and remaining whole chili pepper to the broth.

    okra
    carrot
    cassava
    white-fleshed sweet potato
    green cabbage
    eggplant
    chili pepper
    🍲large pot with lid
    🥄wooden spoon

  10. Step 10/18

    Simmer the vegetables for 20 minutes until they are tender but still hold their shape.

    🍲large pot with lid
    🥄slotted spoon

  11. Step 11/18

    Remove the vegetables from the broth and reserve them with the cooked fish.

    🥄slotted spoon

  12. Step 12/18

    Measure and reserve 1 glass (300 ml) of the tomato broth before adding the rice.

    water
    🥛measuring glass
    🥣small bowl

  13. Step 13/18

    Rinse the broken rice thoroughly in cold water until the water runs mostly clear.

    broken rice
    water
    🍲large pot with lid

  14. Step 14/18

    Add the rinsed broken rice to the remaining tomato broth and stir once to distribute it evenly.

    broken rice
    🍲large pot with lid
    🥄wooden spoon

  15. Step 15/18

    Cover the pot and cook the rice over low heat for 20 minutes until the liquid is absorbed.

    broken rice
    🍲large pot with lid

  16. Step 16/18

    Add some reserved tomato broth if the rice is dry, then steam it covered for 5 more minutes.

    water
    broken rice
    🍲large pot with lid
    🥄wooden spoon

  17. Step 17/18

    Fluff the red rice and arrange it on a large serving platter.

    broken rice
    🥄wooden spoon

  18. Step 18/18

    Place the cooked fish and vegetables over the rice, then serve hot with the reserved sauce.

    firm white fish
    okra
    carrot
    cassava
    white-fleshed sweet potato
    green cabbage
    eggplant
    🥄slotted spoon
    🥣small bowl

Composition

Ingredients

Types

Vegetables, Spices, Seasonings, Liquids

Ingredients

Fish, Parsley, Garlic, Chili pepper, Salt, Pepper, Bell pepper, Onion, Yet, Tomato concentrate, Water, Rice, Okra, Carrot, Cassava, Sweet potato, Cabbage, Eggplant, Dried fish

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian, Dairy-free, Egg-free, Nut-free

Calories

590 kcal

Macro nutrients

Protein: 37g, Carbohydrates: 87g, Fat: 8g, Fiber: 10g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 4.2mg, Potassium: 1040mg, Sodium: 1180mg

Vitamins

Vitamin A: 620mcg, Vitamin C: 68mg, Vitamin B12: 3.5mcg, Vitamin D: 4.5mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

chef's knife, cutting board, large pot with lid, blender, wooden spoon, slotted spoon, measuring glass, small bowl

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-pot Meal

Occasions

Lunch, Dinner, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Fluffy, Tender, Soft, Saucy, Hearty

Flavors

Savory, Tomato-rich, Spicy, Umami, Smoky, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container,Keep at or below 4°C / 40°F,Reheat fish and rice thoroughly), freezer : 2 months (Freeze in airtight portions,Freeze rice and fish separately when possible,Thaw in the refrigerator before reheating)