Ceebu Jen Blanc — Print Recipe

The elegant, milder sibling of Thieboudienne, featuring pristine white rice cooked in a delicate fish broth without tomato, letting the pure ocean flavour shine.

Ingredients

1 whole grouper or sea bass, cleaned
3 cups broken rice
1 eggplant, halved
2 carrots, halved
1 cassava, peeled and cut
1 cabbage wedge
1 onion, chopped
3 cloves garlic
1 tbsp fermented locust beans (netetou)
1/4 cup vegetable oil
1 scotch bonnet pepper
2 bouillon cubes
Salt to taste

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.