RCI-RC.001.0187.001

Riz Senegalais

Senegalese rice is a slightly simplified version of Ceebu Jën, with an English name. In Senegal, there can be new variation of this and rice dish every day, depending on the cook's preferences and what is available at the market.

vegetarian
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced

Ingredients

  • sweet peppers (or bell peppers) (green
    yellow, or red); chopped
    1 - 2 unit
  • Onion or 2 leeks or several scallions
    chopped
    1 unit
  • a small bunch of parsley
    1 unit
  • 1 unit
  • hot chile pepper
    cleaned and chopped (optional)
    1 unit
  • lbs. : whole
    filets, or steaks; cleaned (sea bass, Hake, Haddock, sea Bream, Halibut, or any similar firm-fleshed )
    2 - 3 unit
  • 1 cup
  • onions
    chopped
    2 unit
  • tomatoes (peeled if desired)
    whole
    3 - 4 unit
  • 1 unit
  • carrots
    chopped
    1 unit
  • sweet cassava (also called manioc
    yuca, or yucca) tuber; or potatoes, chopped
    1 unit
  • yams (sweet potatoes are not the same
    but may be substituted), chopped
    1 unit
  • cabbage
    chopped
    1 unit
  • sweet peppers (or bell peppers) (green
    yellow, or red); left whole
    1 - 2 unit
  • Squash (any kind will do) or zucchini
    cleaned and chopped
    1 unit
  • 1 unit
  • chile pepper
    cleaned and chopped
    1 unit
  • Cayenne or red pepper (to taste)
    1 unit
  • 1 unit

Method

1
Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add chopped onions and sauté until softened and lightly golden, about 5 minutes.
5 minutes
2
Stir in tomato paste and cook, stirring frequently, until it darkens slightly and caramelizes with the onions. Add minced chile pepper, salt, and black pepper, mixing well.
5 minutes
3
Add sliced carrots and chopped cabbage to the pot, stirring to coat the vegetables in the tomato mixture. Pour in enough water to cover the vegetables and bring to a boil.
5 minutes
4
Reduce heat to medium and add the trimmed okra to the pot. Simmer uncovered, stirring occasionally, until the vegetables begin to soften and the sauce thickens.
15 minutes
5
Rinse the rice under cold water until the water runs clear, then add it directly to the pot, submerging it beneath the sauce and vegetables. Adjust seasoning with additional salt and black pepper as needed.
3 minutes
6
Cover the pot tightly, reduce heat to low, and cook undisturbed until the rice has fully absorbed the liquid and is tender throughout.
20 minutes
7
Remove the pot from heat and allow the dish to rest, covered, so the rice steams and the flavors meld together. Gently fluff the rice with a fork before serving.
5 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines