This rice (ceeb) and fish (jen) recipe is the national dish of Senegal and can also be made with beef. Most Senegalese will serve the rice on a large platter with the fish and veggies in the center. Normally you eat from this common bowl, not from individual plates, with your hands. The hostess will divide up the fish and veggies on to each person's rice portion in front of them. Take a piece of fish or veggies and some rice in your right hand. Squeeze to make a ball and pop it into your mouth. Delicious!
1/2 lb rice
1 lb fish (they use whole fish, heads and all)
1 cup oil
small can tomato paste
clove garlic, minced
dried hot pepper (hotter the better)
Crush together garlic, 1/2 bunch parsley, salt, pepper, and dried hot pepper.
Rinse the fish. Make 3-4 holes in the fish and stuff with seasoning mixture.
Heat oil in large saucepan. Add sliced onions and salt. Dilute tomato paste with 1/2 cup water and add in two minutes with fish. Let simmer 5 minutes.
Add 6-7 cups water and largely chopped vegetables. Let cook for one hour. Once the veggies are cooked, remove them along with the fish and a little sauce. Use the broth to cook the rice. When cooked, serve on large platter in a 1-2 inch flat layer with veggies and fish piled in center.