What’s in a Bowl of Ceebu Jën? Senegal’s National Dish Explained
By: Chimdindu Ken-Anaukwu
You can’t talk about Senegal without talking about Ceebu Jën (also spelled thieboudienne). It’s not just a dish. It’s a cultural statement, a history lesson, and a warm invitation to the table—all served in one big, beautiful bowl.
So what exactly is Ceebu Jën?
Let’s break it down, bite by bite.
🍚 First, What Is Ceebu Jën?
Ceebu Jën literally means "rice with fish" in Wolof (ceeb = rice, jën = fish).
It’s considered Senegal’s national dish, beloved across the country and deeply woven into daily life.
Traditionally cooked in a single pot and shared by everyone gathered around, Ceebu Jën is more than food—it’s community cuisine.
👩🏽🍳 Ceebu Jën Recipe: How to Make It at Home
Ingredients:
For the Fish Marinade (Rof):
2 garlic cloves
1 handful fresh parsley
1 small onion
1 Maggi cube or bouillon
Salt and black pepper
For the Main Dish:
1 whole firm white fish (gutted and cleaned) or fillets (e.g. grouper, snapper)
2 cups broken jasmine or short-grain rice
2 tablespoons tomato paste
1 medium onion, chopped
2 carrots, cut in halves
1 small eggplant, halved
1 cassava (yuca), peeled and cut
1/4 cabbage head, quartered
1-2 okra pods
2 dried fish (optional)
1 hot chili pepper (Scotch Bonnet works well)
2 bay leaves
Vegetable oil
Salt to taste
Source: cigala.ma
Instructions
Make the Rof: Blend garlic, parsley, small onion, Maggi, salt, and pepper. Stuff this mixture into slits in the fish.
Sear the Fish: Heat oil in a large pot. Lightly fry the fish on both sides, then remove and set aside.
Make the Base: In the same pot, sauté chopped onion and tomato paste until caramelized.
Add Vegetables & Simmer: Add the vegetables, hot pepper, dried fish (if using), bay leaves, and a bit of water. Simmer until vegetables are nearly tender, then remove and set aside.
Cook the Rice: Add washed, broken rice into the flavorful broth. Stir well, reduce heat, cover, and steam until rice absorbs the liquid and becomes fluffy.
Finish the Dish: Return the fish and vegetables to the pot, steam everything together briefly.
Serve in a large communal bowl with each portion arranged neatly—fish in the center, vegetables around, rice as the base.
🍽️ Why It’s More Than Just Food
Ceebu Jën is served in one large communal bowl. Everyone eats with a spoon or hand from their portion, symbolizing unity, respect, and equality.
The host usually pushes the tastiest pieces of fish or veg toward the guest. This small gesture is pure Teranga in action.
Eating Ceebu Jën isn’t a quick bite—it’s a ritual of togetherness.
🏕️ A Story of Resistance and Identity
Ceebu Jën has its roots in Saint-Louis, the former French colonial capital. Some say it emerged as a creative twist by Senegalese cooks to stretch local ingredients under colonial restrictions.
It’s now a symbol of resistance, pride, and identity.
When you eat Ceebu Jën, you're not just tasting Senegalese cuisine—you’re tasting history.
📊 Ceebu Jën vs Jollof Rice
Yes, Ceebu Jën is technically Senegalese Jollof Rice, and many say it’s the original. But it’s much more intricate than the Jollof versions found across West Africa.
It has:
More vegetables
More complex fish-based flavors
A deeper, slow-cooked richness
If Jollof Rice is the hit single, Ceebu Jën is the full symphony.
🚀 Want to Try It Yourself?
You can:
Find a Senegalese restaurant near you
Follow the recipe above
Or better yet—ask a Senegalese friend to make it for you (bring your best manners and appetite)
🌍 Learn the Language of the Dish
Learning Wolof makes every bite of Ceebu Jën even richer:
Ceeb = rice
Jën = fish
Jërëjëf = thank you
Kaay lekk! = Come eat!
📱 Learn with NKENNE
Ready to understand not just the flavors but the soul of Senegal?
Download NKENNE and:
Learn Wolof the fun, fast way
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Ceebu Jën is calling. Answer with appetite.