Senegalese Ceebu Jën (Thiéboudienne)

Method

1. 01

   Make the rof herb paste

   Pound parsley, garlic, chile, lemon juice and 2 g salt into a coarse paste. Pat the fish dry and cut a shallow slit in the thickest side of each steak without cutting through.

   

2. 02

   Stuff and briefly season the fish

   Press a little rof into each slit and spread the rest over the fish. Rest while preparing the sauce; keep raw fish chilled if the kitchen is warm.

   

3. 03

   Cook the tomato base

   Heat oil in a heavy pot over medium. Add half the onion and cook until soft. Stir in tomato paste for 1 minute, add crushed tomatoes, bay leaves, remaining salt and water, then simmer uncovered for 15 minutes.

   

4. 04

   Braise the vegetables in stages

   Add cassava and carrots first; simmer until they begin to soften. Add cabbage, eggplant and remaining onion, keeping the pieces large so they hold their shape.

   

5. 05

   Cook the fish and finish the vegetables

   Nestle the stuffed fish into the simmering sauce and cook gently until opaque and flaky. Add okra near the end so it stays intact. Lift out the fish and vegetables carefully and keep warm.

   

6. 06

   Cook the broken rice in seasoned broth

   Measure the remaining broth and add hot water if needed to cook the rice according to its package ratio. Add rinsed broken rice and simmer covered on low until tender, stirring once if it begins to stick.

   

7. 07

   Plate the shared meal

   Spread rice on a large platter, arrange fish and vegetables on top, and spoon a little sauce over everything. Serve extra broth separately so the rice can be moistened to taste.