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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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dibi

Written by Administrator

Monday, 11 August 2008 17:13

Brochettes and Dibbi

Kebabs, kabobs, or shish kebabs (from the Turkish, siskebabi, roasted meat) are popular all over the world. What could be more basic than roasting meat on a stick? Scholars think that meat (or other food) was first cooked in Africa tens or hundreds of thousands of years ago -- and Africans have been roasting meat ever since. In French-speaking Africa, sticks of roasted meat are called brochettes, (from the French word for "skewer"), and they are often sold by vendors on city streets. There are lots of ways to prepare brochettes. Lamb (meat and kidneys) is preferred in Northern Africa; in Sub-Saharan Africa various meats are used. The basic process is to marinate the meat, thread it on a skewer, and grill it over a fire. There are no quantities for the ingredients in these recipes: how you make your marinade depends on how much meat you're cooking and what ingredients you like. (However, as a guide, the ingredients are listed by volume from largest to smallest.)

What you need

a few pounds of beef (or lamb, or goat; or beef or lamb liver, kidney, or heart); cut into bite-sized pieces (kidney, especially, should be rinsed several times in cold water)
onion, sweet green pepper, tomatoes (optional); cut into bite-sized pieces

Marinade # 1 ( Peri-Peri style)
- oil
- fresh hot chile peppers (red peppers are typical), finely chopped
- lemon juice or lime juice (or cider vinegar)
- garlic, minced
- cayenne pepper or red pepper, or dried red pepper flakes
- paprika
- salt

Marinade # 2 ( Coupé-Coupé style)
- oil
- Maggi® sauce (L'Arome Maggi®) or Maggi® cubes mixed with water
- cayenne pepper or red pepper, to taste; (try "Sand's" brand from Nigeria)

Marinade # 3 (Western Africa style)
- oil
- vinegar (or cider vinegar)
- tomato, chopped
- onion, finely chopped
- garlic, minced
- fresh ginger, minced
- cayenne pepper or red pepper
- salt

Marinade # 4 (Northern Africa style)
- oil (olive oil if possible)
- vinegar (or cider vinegar)
- onion, finely chopped
- chile pepper, finely chopped
- parsley, minced
- cumin
- black pepper
- paprika
- salt

Marinade # 5 (Northern Africa style)
- oil (olive oil if possible)
- pimentos, finely chopped
- black pepper
- salt

What you do

Use a mortar and pestle or a food processor to grind together all of the marinade ingredients. In a glass bowl mix the meat and marinade, thoroughly covering the meat. Allow the meat to marinate for at least an hour, several hours if possible.
Place the meat (and vegetables, if desired) on skewers.
Cook the skewered meat on an outdoor grill, or under the oven broiler. Baste with the remaining marinade, being sure that the marinade is fully cooked after the last basting.
Serve with Rice or bread, and African Hot Sauce or Pili-Pili Sauce.

Other African Meat-on-a-Skewer recipes

Other meat-on-a-skewer dishes found in Africa are mishkaki, suya, and sosaties, and kofta.

Mishkaki -- Swahili shish kebabs (from Eastern Africa) with an Indian flavor.

Suya -- West African shish kebabs with a peanuty spice rub.

Sosaties (soesaties, sasaties, sassatees, etc.) -- a Malay-inspired dish popular in South Africa, related to satay of Malaysia. Making sosaties involves briefly cooking a complex marinade (of seasonings, spices, apricot fruit or jam, etc.) in which lamb meat is marinated for two or three days before being grilled. (See the "Rare Recipe" excerpts from African Cooking by Laurens van der Post. )

Kofta -- evidently of Turkish origin, brought to Eastern Africa from India and Arabia, are made with a mixture of minced meat and seasonings. It is then molded onto skewers and cooked on a grill. It can also be formed into patties or meatballs and cooked in a pan.

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