Ceebu Jën (Rice and Fish)

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.
There are three steps to making Ceebu Jën:

* frying onion and fish that has been stuffed with roof (or roff), a flavoring mixture
* cooking tomatoes and other vegetables in the oil that was used to fry the fish
* cooking the rice in broth from the vegetables.

The fish, vegetables, rice (including the scrapings from the bottom of the pot, called xooñ), and cooking liquid are combined for a grand presentation.
west african woman with basket

What you need

* stuffing mixture (roof or roff):
o one or two sweet peppers (or bell peppers) (green, yellow, or red); chopped
o one onion or two leeks or several scallions, chopped
o garlic, minced (optional)
o a small bunch of parsley or a bay leaf (or some similar fresh herb)
o salt
o hot chile pepper, cleaned and chopped (optional)
* one cup peanut oil, or for an authentic red color: red palm oil
* two onions, chopped
* a piece of dried, salted, or smoked fish, such as cod or herring, (stockfish is often used); the piece should be about half the size of your hand
* two to three pounds of fish: whole, filets, or steaks; cleaned (sea bass, hake, haddock, sea bream, halibut, or any similar firm-fleshed fish)
* tomato paste
* three or four tomatoes (peeled if desired), whole
* one or more of the following root vegetables and tubers:
o carrots, chopped
o sweet cassava (also called manioc, yuca, or yucca) tuber; or potatoes, chopped
o yams (sweet potatoes are not the same, but may be substituted), chopped
* hot chile pepper, such as habanero or serrano chile, whole, but pricked with a fork
* one or more of the following leaf and fruit vegetables:
o cabbage, chopped
o one or two sweet peppers (or bell peppers) (green, yellow, or red); left whole
o one squash (any kind will do) or zucchini, cleaned and chopped
o eggplant (aubergine, or guinea squash), peeled and chopped
o okra, whole, but with ends removed
* several cups of rice (In Senegal, this dish is often made with broken rice. Short-grained rice can be used, and it can be broken by soaking it in water, draining it, then mashing it with your hands or a blunt object like the end of a bottle.)

What you do

* Prepare the roof (or roff) by combining the stuffing mixture ingredients and grinding them into a paste, adding a little oil or water if needed. Many cooks include what seems to be an essential in Africa: a Maggi cube. Cut deep slits into the fish (but not all the way through) and stuff them with the roof mixture.
* Heat the oil in a large pot. Fry the onions and dried/salted/smoked fish for a few minutes. Then fry the fresh fish for a few minutes on each side. Remove the fish and set aside.
* Stir the tomato paste and a cup of water into the oil in the pot. Add the root vegetables and tubers and the hot chile pepper. Add water to partially cover them. Bring to a boil, reduce heat and simmer for 30 minutes or more.
* Add the leaf and fruit vegetables, place the fried fish on top of them, and continue to simmer for an additional twenty minutes or until the vegetables are tender.
* The fish and all the vegetables and set them aside, keeping them warm. Remove a cup or two of the vegetable broth and set it aside. Add the rice to the vegetable broth. Add water or remove liquid as necessary to obtain two parts liquid to one part rice. Bring to a boil, cover, and simmer on very low heat until the rice is cooked--about twenty minutes. It should stick a little to the bottom of the pot.
* Find the hot chile among the vegetables. Combine it to the reserved vegetable broth in a small saucepan and bring to a slow boil. Remove and discard the pepper and put the sauce into a dish or gravy boat.
* When the rice is done turn the pot over onto a large serving platter. Scrape the crust (the xooñ) from the bottom of the pot over the rice. Arrange the fish and vegetables over and around the rice. Garnish with parsley and sliced limes (to squeeze over fish) as desired.
* Serve Jus de Bissap with your meal, and Green Tea with Mint afterwards.


Fish -- stuffed with onions or peppers, and fried -- is common in many African countries along the Atlantic coast; see: Fish & Onions in Tomato Sauce and Mulet Farci à la Saint-Louisienne.

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Groundnut Stew

Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan Africa. The Western African style is usually more elaborate, with more ingredients and garnishes. Palm-Oil Chop is similar to Groundnut Stew: the main difference is that peanuts (or peanut butter) in Groundnut Stew replace the palm nuts (or canned palm soup base) and in Palm-Oil Chop.

What you need

• one or two sweet potatoes, or a similar amount of yams, peeled and cut into cubes (optional)
• peanut oil (or other cooking oil)
• one or two chickens, cut into large bite-sized pieces (you can also use equal parts chicken and beef or stew meat)
• salt (to taste)
• black pepper (to taste)
• chicken broth or stock (optional)
• two or three tomatoes, chopped (or canned tomaoes, or tomato sauce or tomato paste)
• one or two onions, chopped very fine
• one clove garlic, minced (optional)
• one or two hot chile peppers, chopped (optional)
• one-half teaspoon ground ginger or coriander
• pinch of thyme or a bay leaf
• one-quarter cup dried shrimp or dried prawns (optional)
• one medium eggplant (aubergine, or guinea squash) or a dozen okra, or canned beans, or canned corn (optional)
• sweet green pepper (or bell pepper), chopped (optional)
• squash, chopped (optional)
• one cup peanut butter (preferably natural and unsweetened) -- or make your own peanut paste by roasting peanuts, removing the shells and skins, and grinding, mashing, or mincing them, then simmer them in a saucepan with a cup of water

What you do

• If using sweet potatoes or yams:
  Boil or steam them until they begin to become tender.
• In a large pot or dutch oven fry the meat in hot oil, until browned. Add salt and pepper. Reduce heat, add a cup of water or chicken broth and simmer.
• Heat oil in a skillet. Fry the tomatoes, onions, garlic, chile peppers over high heat. Add spices. Add the optional vegetables, sweet potatoes or yams, and/or dried shrimp or prawns. Reduce heat and stir in peanut butter and a bit of water or broth. Stir until smooth.
• Add the tomato-onion-peanut mixture to the simmering meat. Stir throughly and continue to simmer until the meat is cooked and the vegetables are tender.
• Serve with boiled Rice and as many garnishes as possible:
  • hard-boiled eggs, peeled (everyone must have a hard-boiled egg); these are sometimes added to the pot and cooked with the stew a few minutes before serving
  • sliced boiled yam or sweet potato
  • breadcrumbs or croutons
  • sliced fruit: such as banana, mango, orange, papaya, pineapple, etc.
  • shredded lettuce
  • parsley
  • chopped nuts
  • shredded coconut
  • sliced tomato
  • sliced onion: raw or fried
  • chile peppers
  • chutney
  • African Hot Sauce
  • salt, black pepper, red pepper
• Serve Ginger Beer or Green Tea with Mint with or after the meal.
• Follow with Fruit Salad.

This dish also can be made without the meat. Use sweet potatoes and as many of the optional vegetables as possible for the vegetarian version.

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Shrimp With Limes

Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:

* 1-1/2 cups tomato puree
* 2-1/2 Tablespoons light brown sugar
* 2 cloves garlic, minced
* Chopped zest of 1 lime
* 1/4 cup fresh lime juice
* 1-1/2 Tablespoons Oriental chile paste
* 3/4 cup shredded fresh basil leaves
* 2 Tablespoons cornstarch
* 2 Tablespoons water
* 3 pounds medium to large shrimp, peeled, deveined, cooked, and drained
* 2 Tablespoons Oriental sesame oil
* Dried red pepper flakes to taste
* Lime wedges for garnish

Preparation:
Combine the tomato5 puree, sugar, garlic6, lime7 juice, lime zest, chile paste, and 1/2 cup of the basil8 in a saucepan. Dissolve the cornstarch in the water and set aside. Bring the sauce ingredients to a low boil over medium heat and cook a few minutes. Stir in the cornstarch and cook just until the sauce is thick and glossy. Remove from the heat and let cool to room temperature.

Toss the cooked shrimp9 with the sesame10 oil in a mixing bowl. Sprinkle with red pepper flakes to taste. Add the cooled tomato sauce and toss to combine. Transfer to a shallow serving bowl and sprinkle with the remaining 1/4 cup basil. Garnish with lime wedges. Serve chilled or at room temperature.

Yield: 12 to 15 appetizer servings

Grilled shrimp

"Grilled shrimp marinated in tomato sauce, red wine vinegar, basil and cayenne pepper."

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Eggplant Parmesan

Prep Time: 25 Minutes
Cook Time: 35 Minutes

Ready In: 1 Hour
Servings: 9

"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses."
Ingredients:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese,
shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3.In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4.Bake in preheated oven for 35 minutes, or until golden brown.

VEGETARIAN SPAGHETTI SAUCE

1 lg. onion, chopped
12 fresh mushrooms, chopped
3 tbsp. butter or olive oil
1/2 tsp. instant minced garlic
1/2 tsp. oregano
1 tsp. basil
1 tsp. mint leaves
2 to 3 bay leaves
1/2 tsp. sugar
Salt & pepper to taste
1 (28 oz.) can pear tomatoes
1 (6 oz.) can tomato paste
1 3/4 c. water

Saute onions and mushrooms in oil or butter in a 3 quart saucepan. Add garlic and herbs and spices. Stir and simmer 3 minutes. Then add tomatoes, tomato paste and water. Simmer uncovered 30 to 60 minutes. Stir occasionally to prevent scorching. Yields 4 generous servings.

Homemade Pizza

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

* 1 1/2 cups warm water (105°F-115°F)
* 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
* 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
* 2 Tbsp olive oil
* 2 teaspoons salt
* 1 teaspoon sugar

Pizza Ingredients

* Olive oil
* Cornmeal (to slide the pizza onto the pizza stone)

* Tomato sauce
* Mozzarella or Parmesan cheese, shredded
* Feta cheese
* Mushrooms, thinly sliced
* Bell peppers, stems and seeds removed, thinly sliced
* Italian sausage, cooked ahead
* Chopped fresh basil
* Pesto
* Pepperoni, thinly sliced
* Onions, thinly sliced
* Sliced ham

Special equipment needed

* A pizza stone, highly recommended if you want your pizza dough to be crusty
* A pizza peel or a flat baking sheet
* A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

Method
Making the Pizza Dough

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.



2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.


3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.



4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.



5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.



6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.



7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.



8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

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