Rice and Fish Nouadhibou-Style (Ceebu Jën Nouadhibien)
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into steaks — 600 g (1.3 lb)
- Rice — 2 cups (370 g / 13 oz)
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Onion, chopped — 1
- Carrots, sliced — 2
- Small cabbage wedge, chopped — 1
- Oil — 3 tbsp
- Bouillon cube — 1
- Water — 4 cups (960 ml / 32 fl oz)
- Salt and pepper — to taste
Method
- Season the fish steaks with salt and pepper.
- Heat the oil in a large pot and lightly brown the fish on both sides; remove and set aside.
- In the same pot, sauté the onion until softened, then add the tomato paste and chopped tomatoes, cooking for 6–8 minutes.
- Add the water, bouillon cube, carrots and cabbage, and bring to a boil.
- Simmer for 15 minutes until the vegetables are nearly tender.
- Return the fish to the pot and simmer for a further 10 minutes.
- Remove the fish and vegetables, then stir the rice into the remaining liquid, adding more water if needed to cover it.
- Cover and cook over low heat for 18–20 minutes until the rice is tender.
- Serve the rice topped with the fish and vegetables.
Introduction: A hearty one-pot rice and fish dish flavoured with tomato and vegetables, reflecting Mauritania’s rich Atlantic fishing tradition.
Cultural Background: With Nouadhibou as one of West Africa’s most productive fishing ports, rice and fish dishes are a natural centrepiece of coastal Mauritanian cooking, the tomato-based sauce and mixed vegetables echoing wider Sahelian rice traditions while showcasing the freshness of the local catch.
Tips: Brown the fish gently at the start to build flavour without breaking it apart. Check the rice near the end and add a splash more water if it looks dry before fully cooked.
Variations: Add okra or eggplant for extra vegetables. Use a whole fish, cut into large pieces, for a more traditional presentation.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, stirring gently, until hot throughout.
Nutrition: Per serving (approx.): 460 kcal, 26 g protein, 14 g fat, 56 g carbohydrate.
FAQs:
Q: What fish works best?
A: A firm white fish such as grouper, snapper or mullet, commonly landed at
Q: Is this dish similar to Senegalese thieboudienne?
A: It shares the same rice-and-fish family of
- Firm white fish, cut into steaks — 600 g (1.3 lb)
- Rice — 2 cups (370 g / 13 oz)
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Onion, chopped — 1
- Carrots, sliced — 2
- Small cabbage wedge, chopped — 1
- Oil — 3 tbsp
- Bouillon cube — 1
- Water — 4 cups (960 ml / 32 fl oz)
- Salt and pepper — to taste
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