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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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Aloco

Written by Administrator

Sunday, 27 September 2009 03:40

Aloco

A very popular dish found in the small roadside restaurants of the Ivory Coast (Cote d'Ivoire), Aloco (Alloco, Aloko, or Bananes plantains à l'huile de palme) is plantains, fried in palm oil, plus tomatoes, onions, and chile peppers, usually served with grilled fish.
Note: as in the case with other African dishes made with red palm oil, other oil (e.g., peanut oil) can be substituted; but using red palm oil results in an authentic flavor and color which cannot be duplicated with other oil.

What you need

red palm oil
several ripe plantain bananas, peeled and cut into discs or cubes
salt
one onion, chopped
two tomatoes, peeled (if desired), and chopped
one chile pepper, cleaned and chopped (optional)

What you do

Heat a cup or two of palm oil in a skillet. Sprinkle the raw plantains with salt. Fry the plantains until they are golden brown. Remove the plantains from the oil and drain on absorbent paper (paper towel). It may be best to fry the plantains in a few batches.
In the same skillet and oil in which the plantains were fried, fry the onion, tomato, and chile pepper for a few minutes, stirring often. Add a few spoonfuls of water, reduce heat, and simmer for a several minutes until a thick, chunky sauce is obtained. Some cooks add a splash of vinegar.
Place the plantains on a plate, cover them with a grilled fish (see below), and pour the onion-tomato mixture over them.

Many people feel it isn't really aloco unless the fried plantains and onion-tomato sauce is accompanied by a grilled fish. To follow the custom: rub a whole, cleaned fish inside and out with a marinade made from minced garlic, minced fresh ginger, and a bit of oil. Let the fish marinate for fifteen minutes before grilling over hot coals (or, if need be, broiling in a hot oven).

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