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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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Poisson

Written by Administrator

Tuesday, 12 August 2008 17:33

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. Tilapia could be substituted in most of the fish recipes in The Congo Cookbook. Tilapia grilling over a charcoal fire is a common sight in African kitchens and on African streets. For this recipe, use a charcoal grill if possible, if not, resort to the oven broiler.

What you need

one cup vegetable oil
salt
red pepper flakes, cayenne pepper, or African Hot Sauce (to taste)
juice of one lemon
one onion, finely chopped
one sweet green pepper (or bell pepper), finely chopped
one spoonful of vinegar
whole tilapia (one per person), one to two pounds each; cleaned (or tilapia fillets)

What you do

In a glass bowl or baking dish, combine all the ingredients except the fish. (For the simplest recipe, use only the oil, salt, red pepper, and lemon juice.) Stir until everything is well mixed.
Cut three slits across each fish on both sides, rub the oil and spice mixture onto and into the fish. The fish can be allowed to marinate in the bowl if desired (twenty minutes to an hour should be enough).
Cook the fish over a charcoal fire in an outdoor grill (a grill basket made to hold fish while grilling is very helpful), or broil in the oven, turning once or twice.
Serve with an African Hot Sauce.

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