Ceebu Jen Blanc
Ceebu Jen bu Weex (see-boo jen boo WEKH)
White Rice with Fish
The elegant, milder sibling of Thieboudienne, featuring pristine white rice cooked in a delicate fish broth without tomato, letting the pure ocean flavour shine.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large round platter
Garnishes: lime wedges
Accompaniments: hot pepper sauce, pickled vegetables
Instructions
-
1
Season fish with garlic, salt, and bouillon. Let rest 15 minutes.
-
2
Heat oil, lightly fry fish on both sides. Remove and set aside.
-
3
Sauté onion in the same pot. Add netetou and scotch bonnet.
-
4
Add water, bring to a boil. Add vegetables by cooking time — cassava and carrot first, then eggplant and cabbage.
-
5
Cook 20 minutes, then remove vegetables. Add washed rice to the broth.
-
6
Place fish on top of rice, cover tightly, and cook on low 25 minutes. Serve on a platter with vegetables arranged around the rice.
Did You Know?
In Saint-Louis, the birthplace of Ceebu Jen, families argue passionately about whether the red or white version is superior — the debate has no resolution.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
Garnishing
lime wedges
Accompaniments
hot pepper sauce, pickled vegetables
The Story Behind Ceebu Jen Blanc
Ceebu Jen Blanc is the original, pre-tomato version of Senegal's national dish, dating back to before New World ingredients reached West Africa. It represents the purest expression of the Wolof fishing tradition, where the quality of fish and broth are everything.
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