Off to Senegal

No no, am not off to Senegal in reality, it's just that I woke up this morning, with everything around me covered in frost, and somehow the magic of one's mind takes you along long forgotten paths.

Maybe it is the cold, crispy air that made me think of the most unforgettable meal I've had 'CHEZ AIDA', a tiny little café in the heart of the 'Goutte d'Or' area of Paris. Certainly not an area frequented by the chic Parisiennes as this it right up north in the city and known as 'Little Africa'. I went there on a similar cold crisp day with an old friend and had the most amazing Thiéboudienne!

Just the name allready evoke a trip to an exotic place and sometimes one does not need to be there in person, just preparing foreign-exotic dishes is travelling to different destinations!

Now, I know not many of you have heard of this dish, so I went on a big web hunt and found some recipes and info! And here goes:

 

http://www.whats4eats.com/fish/ceebu-jen-recipe gave such lovely explanations so I took the liberty to copy it here for you!

Thiéboudienne is one of the most popular dishes in Senegal, especially along the coast. A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya. A wide variety of vegetables and fish can be used, making ceebu jen an extremely versatile dish. Also spelled tiéboudienne, thiep bou dien, Ceebu jencep bu jën. (cheh-boo jen)

4 to 6 servings

• Whole fish (or fillets, see variations), cleaned -- about 2 pounds
• Parsley, finely chopped -- 1/4 cup
• Hot chile peppers, finely chopped -- 2 or 3
• Garlic, minced -- 2 or 3 cloves
• Salt and pepper -- to season
• Peanut, dendê or vegetable oil -- 1/4 cup
• Onions, chopped -- 2
• Tomato paste -- 1/4 cup
• Stock or water -- 5 cups
• Carrots, cut into rounds - 3
• Cabbage, cut into wedges -- 1/2 head
• Pumpkin or winter squash, peeled and cubed -- 1/2 pound
• Eggplant, cubed -- 1
• Rice -- 2 cups
• Salt and pepper -- to season
• Lemons, cut into wedges -- 3

Method

1. Rinse the fish inside and out with cool water and pat dry. Cut three diagonal slashes about 1/2 inch deep in each side of the fish. Mix the chopped parsley, chile peppers, garlic, salt and pepper and stuff the mixture (called roff) into the slashes on the fish.
2. Heat the oil in a large, deep pot over medium-high flame. Brown the fish on both sides in the hot oil and remove to a plate.
3. Add the chopped onions to the hot oil and saute until cooked through and just beginning to brown, 5 to 7 minutes. Stir in the tomato paste and about 1/4 cup of water and cook for another 2 to 3 minutes.
4. Stir in the stock or water, carrots, cabbage, pumpkin and eggplant and simmer over medium heat for 35 to 45 minutes, or until the vegetables are cooked through and tender. Add the browned fish and simmer for another 15 minutes or so. Remove the fish and vegetables and about 1 cup of the broth to a platter, cover and set in a warm oven.
5. Strain the remaining broth, discarding the solids. Add enough water to the broth to make 4 cups and return to heat. Bring the broth to a boil, stir in the rice and season with salt and pepper. Reduce heat to medium-low, cover and simmer for 20 minutes, or until the rice is cooked through and tender.
6. Spread the cooked rice in a large serving platter, including any crispy bits (the xooñ) sticking to the bottom of the pan. Spread the vegetables over the center of the rice and top with the fish. Finally, pour the reserved broth over all. Serve with lemon wedges. Ceebu jen is traditionally eaten with the hands from a common serving dish.

Variations

• Fish: You can use whole fish or fish fillets. Any firm white-fleshed fish works well. If using fillets, try marinating the fillets in the parsley mixture (roff) instead of using it as a stuffing, then add the roff to the sauteing onions. Most Senegalese also add small amounts of smoked, dried fish (guedge) and fermented snails (yete) to ceebu jen. They add an incomparable, smoky flavor.
• Vegetables: Use any vegetables you have on hand. Try yams, cassava, potatoes, green beans, zucchini, okra or bell peppers. You can use any hot chile pepper for heat, but Scotch bonnet peppers come closest to those used in Senegal.
• Ceebu Yapp (Beef with rice and vegetables): Marinate 2 pounds of stewing beef in the roff mixture for at least 1 hour. Brown the meat in the hot oil and set aside. Brown the onions and roff in the oil, then stir in the tomato paste as indicated. Add the stock or water and return the beef to the pot, but don't put in the vegetables yet. Simmer the beef for 1 to 1/2 hours. Then add the vegetables and 8 to 10 shelled hard-boiled eggs and simmer for 45 minutes. Continue with the recipe as indicated.
• The fish, vegetables and rice can also be served separately in the Western style.

The cuisine of Senegal has been influenced by nations like France, Portugal, and those of North Africa, and also by many ethnic groups, the largest being the Wolof; Islam, which first penetrated the region in the 11th century; and various European cultures, especially the French, who held the country as a colony until 1960. Immigrants have brought Senegalese restaurants to many world cities, where its popularity has been growing.

Because Senegal borders the Atlantic Ocean, fish is an important staple. Chicken, lamb, pea, eggs, and beef are also used in Senegalese cooking, but not pork, due to the nation’s largely Muslim population. Peanuts, the primary crop, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables, are also incorporated into many recipes. Meats and vegetables are typically stewed or marinated in herbs and spices, and then poured over rice or couscous or simply eaten with bread.

Popular fresh juices are made from bissap, ginger, Buy (pronounced bouy) which is the fruit of the baobabmango, or other fruit or wild trees. Desserts are very rich and sweet, combining native ingredients with the extravagance and style characteristic of the French impact on Senegal’s culinary methods. They are often served with fresh fruit and are traditionally followed by coffee or tea. tree also known as "monkey bread fruit",

 FROM : http://en.wikipedia.org/wiki/Senegalese_cuisine

http://kariborders.blogspot.com/recipes/recipes.html 

So happy travelling to you today !

Life's about sharing and I love sharing with you

Lynn