Name: Authentic Thieboudienne (Ceebu Jën)
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: Senegalese
Ingredients: 1 whole red snapper, cleaned and cut into 3 pieces; 1 small onion; 1 garlic clove, crushed; 1 large eggplant, cut in half; 1 small cabbage, cut into 2 pieces; 3 carrots, peeled; 1 sweet potato, peeled; 1 turnip, peeled; 1 cassava or yucca root, peeled and cut into 2 pieces; 1/2 head cauliflower; 1 hot pepper; 5 whole okra pods; Vegetable oil, as needed; 20 ounces tomato paste; 5 cups rice; Salt, to taste; 1 piece dried fish, such as guedji; 1 piece fermented mollusk, such as yeet; 1 bunch fresh parsley; Scallions, to taste; 1/2 small yellow onion; 3 garlic cloves; 1 bay leaf; 1 hot pepper; Salt, to taste; Ground black pepper, to taste

Ingredients

1 red snapper cut into 3

1 yellow onions

1 clove garlic, crushed

1 piece of dried fish (guedji)

1 piece of fermented mollusk (yeet)

5 cups rice

20 oz tomato paste

1 bay leaf

Oil

Salt and black pepper to taste

Vegetables

1 large eggplant cut in half

1 small cabbage cut in half

3 carrots, peeled

1 sweet potato, peeled

1 turnip, peeled

1 cassava (yucca), peeled and cut in half

½ cauliflower

5 whole okras

Blended Stuffing

3 cloves garlic

1 hot pepper

½ yellow onion

3 Scallions

1 bunch of parsley (curly or Italian)

Directions

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.

To serve: put the rice in a large plate or bowl. Arrange the fish and vegetables. Baste some of the broth on top.

Notes

Thieboudienne (Ceebu Jën) is Senegal's national dish and one of West Africa's most iconic meals. Made with tender fish, fragrant rice, tomato sauce, and an assortment of hearty vegetables, this flavorful one-pot dish showcases the rich culinary traditions of Senegal. Every bite combines bold spices, fresh ingredients, and generations of cooking heritage, making Thieboudienne a true celebration of Senegalese cuisine.

Nutrition Facts

8 servings

Serving size

Amount per serving
Calories620

% Daily Value *
Total Fat 14g18%

Saturated Fat 3g15%
Cholesterol 65mg22%
Sodium 780mg34%
Total Carbohydrate 92g34%

Dietary Fiber 8g29%

Total Sugars 8g
Protein 29g

Vitamin C 76mg85%
Calcium 155mg12%
Iron 3.8mg22%
Potassium 1050mg23%
Vitamin D 3.6mcg18%
Vitamin B6 0.58mg35%
Folate 77mcg20%
Vitamin B12 1.66mg70%
Phosphorus 430mg35%
Magnesium 72mg18%
Zinc 1.9mg18%
Selenium 30mcg55%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Thieboudienne (Ceebu Jën)