Hello, my friends today we will travel to a special place in international kitchens, which is African cuisine, especially Senegalese cuisine with one of the most famous dishes in Senegalese cuisine,
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| Ceebu Jen Recipe, Red Rice With Chicken (Senegal Recipe) |
and outfits can be made with various types of meat from chicken, red meat, and fish, of course, it is possible to make without meat, chicken, or fish for our vegetarian friends or those who suffer from anything that prevents them from eating meat.
The main recipe (Ceebu Jen) is made from fish and red Jollof rice, but today we will try the dish differently with chicken and red jollof rice
Let's start with an overview of Senegalese cuisine and this dish in particular.
overview of Thieboudienne (Thiebou dieune/Ceebu jen):
- The origin of the thieboudienne is fascinating, though not as clear as one would like it to be because most of the history surrounding these delicacies has been passed down through oral tradition.
- While the Jollof rice is traditionally attributed to the Senegalese Wolof Empire (which in the fourteenth to sixteenth centuries was a ruling state in West Africa whose migration patterns led to the spread of the Jollof across West Africa),
- the common perception is that the adoption of the thieboudienne as Senegalese rice was the national dish as a result of the reinvention of the Senegalese colonial legacy (colonized by the French) and their local culture.
- According to Kiratiana Freelon, oral tradition attributes the actual invention of thieboudienne to a woman named Penda Mbaye from Saint Louis, Senegal, A chef who lived and worked in the colonial ruler's palace, she is said to have used broken rice as a substitute for barley, which was rare at the time.
- While fish is very abundant in the Senegambia region, broken rice was not native to the Senegalese indigenous people as it was introduced by French colonists in the nineteenth century as a result of the French importing large quantities of poor-quality rice from Asia.
- According to this version of history, French merchants were discarding large quantities of Vietnamese rice, whose grains were broken during the grinding process in Senegal and were considered low-quality.
- Over time, this rice gained the acclaim of the indigenous Senegalese population due to its low cost. It evolved into the rice of choice and the primary ingredient of Ceebu jen / Thiebou dieune, even more than long-grain rice.
Let's start by learning how to cook this dish!
ingredients:
- 5 bone-bone chicken thighs and/or whole chicken chopped
- 2 cups basmati rice or any kind of rice you like or have it available with you
- 5 or 6 sweet potatoes
- 3 medium onions
- 7 carrots
- Whole cabbage chopped
- One hot pepper
- 1/2 cup tomato juice or 4 tablespoons tomato sauce (tomato paste)
- 2 tbsp red bell pepper puree
- A pinch of chili to taste
- A pinch of black pepper
- tablespoon paprika
- salt to taste
- Vegetable oil
Steps:
Step 1:
- Cut the vegetables into large or medium pieces, cut the onions finely, and then fry it in oil on the fire with chicken with salt and spices until browned.
Step 2:
- We gradually add the vegetables to them according to each variety and its need for equanimity (cabbage and carrots take longer to ripen than sweet potatoes) and then cover the pot until the vegetables are cooked.
Step 3:
- Add what immerses the ingredients in water and simmer until they are close to cooking.
- Take a little vegetable broth Pour it into a deep bowl and add tomato paste and pepper to them Mix well and then add them to the cooking on top of vegetables and chicken. (The sauce should be red), and simmer until all ingredients are cooked.
Step 4:
- To cook rice, we take from the broth of the red sauce with vegetables, our need for rice (two cups of rice needs 3 cups of red sauce broth, this is for basmati rice, but the other types of rice are the same standard as the cup rice = a cup of red sauce) We can also increase the tomato paste to make the rice a dense red color.
Step 5:
- A delicious recipe served hot with hot sauce.
In the end: Senegalese Jollof rice is one of the most famous and oldest dishes in Africa, especially Senegalese cuisine, I hope you like it and wish you all happy days until we meet in a new kitchen and a new dish.
I will be grateful if you have any questions or experiences that I ask you to share in the comments on the site.
Bon Appetit
