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Ceebu Jën

Ceebu Jën is one of Senegal's classic dishes. There are dozens of possible variations; use this recipe as a starting point and put in whatever you like or leave out what you don't. Ceebu Jën (from the Wolof ceeb, rice; and jën, fish; pronounced cheb-o-djin) is also spelled Ceebu Jen, Ceeb bu jen, Ceeb u jen, Thebouidienne, Thieboudienne, Theibou Dienn, Thiebou Dienn, Thiebou Dienne, Thiebou Dienne, Thiébou dieune, Tié bou dienne, Thieb-ou-Djien, Thiebu Djen and sometimes just called Thieb or in French, Riz au Poisson;

Yassa

A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous African recipes and is found in Senegalese restaurants the world over. A traditional chicken dish from the Casamance region of Senegal, Poulet Yassa (Chicken Yassa), is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl.

Grilled Tilapia

Many species of Tilapia are native to the lakes and rivers of Africa, where it is often called Ngege. Outside of Africa, Tilapia is called St. Peter’s Fish. Tilapia is best known for being easy to raise and harvest in man-made ponds. (They reproduce and grow quickly, are disease-resistant, and omnivorous.) Tilapia aquaculture has become common all over the world in the last few decades, but was first practiced in Egypt and Israel in ancient times. In Africa, both farm-raised and wild tilapia are commonly eaten.

Bissap

Made from the dried red flowers of Hibiscus sabdariffa, a kind of hibiscus plant, Jus de Bissap (Beesap) seems to be more of a tea than a "juice". It is often called the "national drink of Senegal". Every busy street, train station, bus depot, and stadium will have its bissap vendors selling the drink. The dried flowers can be found in every market. Bissap is equally popular in many neighboring countries of Western Africa: both the flower and the beverage are also known as l'Oseille de Guinée, Guinea Sorrel, and Karkadé.

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Poulet

Written by Administrator

Friday, 08 August 2008 18:32

Poulet Pane

At the risk of generalizing, it seems that Africans possess a talent for finding just the right nickname for a thing. This fricassee of chicken, vegetables, and savory spices is called Poulet Pane, pronounced the French way, "pannee", bien sûr! Poulet pane, a favorite restaurant dish among the movers and shakers (les grands types) of Senegal, is Poulet pane poulet (chicken) for le Directeur Général (the big boss). Bon appétit.

What you need

one chicken, cut into serving-sized
one-quarter cup oil
salt and black pepper to taste
one Maggi® cube and/or a one-inch piece of fresh ginger root (peeled and minced) or a teaspoon of powdered ginger and/or fresh herbs of your choice (parsley, celery leaf, etc.)
one garlic clove, minced
two carrots, chopped
haricots verts or thin French green beans, ends trimmed (optional)
two or three sweet peppers (bell peppers): green, yellow, orange, or red, cleaned and chopped (optional)
two tomatoes, chopped or canned tomatoes (optional)
one onion, chopped

What you do

If desired: Combine chicken, a tablespoon of oil, spices, carrots, green beans, and peppers in a bowl. (It's better to have most of the "optional" ingredients; carrots and bell peppers are the most common, tomatoes the least common.) Stir well. Let marinate for one to three hours.
Heat remaining oil in a very large skillet or dutch oven. Add onions and fry briefly, until they begin to become translucent. Add chicken and fry over high heat until lightly browned.
Add remaining ingredients, except tomatoes which should be saved for last. Reduce heat. Do not cover.
Simmer, stirring regularly, until chicken is done and liquid partly evaporated, leaving some sauce. (Add warm water by the tablespoon if the pot becomes dry before the chicken is done.) Add tomatoes (if desired), and simmer for a few minutes more.
Serve with Rice, Salade, Vermicelli, and Fried Plantains.

The Poulet Pane can be mixed with the fried plantains immediately before serving.

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