Thieboudienne (Ceebu Jën)

Wash and chop your vegetables, set them aside.

In a food processor, blend 3 cloves of garlic, one hot pepper, 1/2 small yellow onion, scallions, and parsley (curly or Italian). Add salt and pepper to taste.

Cut your red snapper into 3 pieces, then stuff the blended paste into each piece.

Heat the oil. Add the sliced onion and garlic.

When golden, add the tomato paste thinned with a little bit of water. Stir occasionally and let the tomato cook. This step is very important. Do not let the tomato mixture burn. Literally “babysit” the mixture at this point.

When the oil rises on top of the tomato, add the fish. Put gently in the pot. Sprinkle with salt. Baste the tomato mixture on top of the fish. Add the guedji and the yett. Let cook for one minute.

Add the water. Add the vegetables. Let simmer gently.

Remove the fish gently once cooked. Let the rest of the vegetables cook. Remove as well with some of the broth. Taste for salt and adjust the seasoning if necessary.

Add the washed rice (basmati is used here). When all the liquid is absorbed, reduce the heat to low and put the lid on. Let cook gently for about 30 to 40 minutes or until the rice is done.