Ceebu Jën

Name: Ceebu Jën
Yield: 500.00 g
Cuisine: Senegal
Ingredients: 180.00 g Same preparation as thiéboudienne (ceebu jën is the Wolof name; this entry documents regional variation — Saint-Louis version: very concentrated fish-tomato broth, separate grains; Casamance version: more palm oil and palm nut cream); 180.00 g Firm white fish with rof stuffing and guedj-yeet fermented seasoning base; 0.00 g Xoon (the bottom-of-pot crust — the most prized element; scraped and served; crunchy, deeply browned, intensely flavoured; the Senegalese xoon is the West African prize-crust tradition)

Ceebu Jën from Senegal: explore its ingredients, nutrition facts, 550 calories per serving, and cultural origin.

Ceebu Jën — Senegal

Ceebu Jën is a rice and fish dish cooked in a concentrated broth, with various regional flavor variations in Senegal.

Foods: Ceebu Jën

180.00 g Same preparation as thiéboudienne (ceebu jën is the Wolof name; this entry documents regional variation — Saint-Louis version: very concentrated fish-tomato broth, separate grains; Casamance version: more palm oil and palm nut cream)
180.00 g Firm white fish with rof stuffing and guedj-yeet fermented seasoning base
0.00 g Xoon (the bottom-of-pot crust — the most prized element; scraped and served; crunchy, deeply browned, intensely flavoured; the Senegalese xoon is the West African prize-crust tradition)