Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a creative dish, ceebu jen (senegalese recipe). It is one of my favorites food recipe. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Ceebu Jen (Senegalese Recipe) is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Ceebu Jen (Senegalese Recipe) is something which I have loved my entire life. They’re fine and they look fantastic.

Ceebu jen (cheh-boo jen) is one of the most popular dishes in Senegal, especially along the coast. You can use any hot chile pepper for heat, but Scotch bonnet peppers come closest to those used in Senegal. Jollof rice, or ceebu jen as it's known in Senegal, is perhaps the best-known West African dish because it's delicious, colourful and easy to prepare.

To get started with this particular recipe, we must first prepare a few components. You can cook ceebu jen (senegalese recipe) using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Ceebu Jen (Senegalese Recipe):

1. Prepare Carrot
2. Get Cabbage
3. Prepare Black Garden Egg
4. Take Cassava/ Irish Potatoes / Yam(anyone of choice)
5. Take Tamarind (tsamiya bushashiya)
6. Prepare Onion
7. Get Tomato Paste
8. Take Lemon
9. Make ready Yakuwa
10. Get Fish
11. Get Rice
12. Prepare Attaruhu
13. Make ready Spices
14. Get Oil
15. Prepare Salt

Place the large serving platter in the center of the table (or on the floor, if you really want to do it up in true, authentic Senegalese cuisine fashion) and everyone eats the Ceebu Jen with their hands from the same. Heard of Thieboudienne, or ceebu jen? It is a traditional, one pot, fish and stew dish that is well-liked in Senegal and gaining popularity far and wide. Due to its popularity most people would refer to this dish as Senegalese "National Dish".

Instructions to make Ceebu Jen (Senegalese Recipe):

1. Zaa iya amfani da shinkafa Kala biyu, idan parboiled rice ce a jika ta a ruwan zafi tsahon awa 1. Ta tuwo bata bukatar a jika sai dai kawai a wanke.
2. A yanka cabbage kamar gida hudu ko shida yadda bazai watse ba, a gyara carrot ba sai an yanka shi, garden egg shima a yanka shi hudu, sai albasa guda gudan ta. Idan da cassava zaayi a bare ta a yanka manya ko doya ko dankali shima a bare shi a gudan sa.
3. A sami yakuwa a tsinke ta a hade ta da zare da allura yadda baza ta wargatse ba.
4. Ayi marinating kifi amma ayi amfani da kifi mai kwari yadda bazai dagargaje ba sai a saka a mai a soya.
5. Zaayi amfani da man da aka soya kifin a cikin girkin, sai a zuma tomato paste dinnan a ciki a soya shi a tsaida ruwa a zuba spices da kayan dandano.
6. Idan ruwan girki ya tafasa anji sai akawo vegetables din da aka gyara su carrot,cabbage, black garden egg, yakuwa, guda gudan albasa da Attaruhu, doya ko rogo ko dankali da tsamiya duk a zuba su su dahu a zuba soyyayen kifin shima idan sun dahu sai a kwashe su gaba daya.
7. Ruwan da aka gama dahuwan vegetables din sai a zuba shinkafa a ciki ta dahu itama sai a kwashe.
8. A zuba shinkafa sai akawo vegetables din kowanne a dora akan shinkafar a yanka lemon a saka a gefe.
9. Idan zaa ci a a matsa attahurn da lemon din.

This classic Senegalese dish derived its name from the Wolof tribe. Ceebu Jen (rice and fish) or Ceebu Yap (rice and meat) in Senegal. I am not Senegalese, but I have adapted this recipe.trial and error until my Senegalese husband recognized/loved the dish! 😄 by L B. Ceebu jën is considered a lunch dish, not dinner. Thieboudienne or which means rice and fish in Wolof, is a famous dish of Senegal and can be considered its national dish.

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