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Recipes

Thieboudienne (Ceebu Jën)

Thieboudienne (Ceebu Jën) is a traditional Senegalese dish of fish, rice, and tomato stew, often considered the origin of Jollof rice. It is made by stuffing white fish with a green herb mixture (rof), frying it, then simmering it with tomato paste, vegetables (carrots, cabbage, eggplant, cassava), and broken rice.

Ingredients

Fish & Marinade (Rof)

Fish: 3 lbs firm white fish (snapper, grouper, or tilapia)
Parsley & Cilantro: 1 cup fresh, chopped
Garlic: 5 cloves, minced
Habanero/Scotch Bonnet: 1-2 (optional)
Seasoning: 1 bouillon cube (Maggi), salt, and white pepper to taste

Rice & Stew

Rice: 3 cups broken jasmine or short-grain rice (washed)
Oil: 1 cup vegetable or peanut oil
Tomato Paste: 1 cup (concentrated)
Onion: 1 large, chopped
Vegetables: 1/2 head cabbage (quartered), 4 carrots (halved), 1-2 eggplants, 1 cassava root (peeled), 1 cup okra
Liquids: 6-8 cups water or broth
Flavorings: 1-2 bay leaves, tamarind paste (optional), dried fish (yët or guedj - optional)

Instructions

Prepare the Rof & Fish: Blend parsley, garlic, peppers, and bouillon into a paste. Make small slits in the fish and stuff with this mixture.
Fry the Fish: Heat oil in a large pot or Dutch oven and fry the fish until golden brown on both sides. Remove and set aside.
Prepare the Sauce: In the same oil, add onions, tomato paste, and any leftover rof. Cook for 5-10 minutes, stirring, until the tomato turns dark red.
Simmer Vegetables: Add water, carrots, cabbage, eggplant, cassava, and chili peppers to the pot. Bring to a boil, then cover and simmer until vegetables are tender.
Remove Vegetables: Once tender, remove the vegetables and set aside to keep warm.
Cook the Rice: Add the washed rice to the boiling broth. Liquid level should be about 1 inch above the rice. Lower heat to low, cover tightly (use foil if necessary), and steam for 20-30 minutes until tender.
Serve: Serve the rice on a large platter, topped with the fried fish and vegetables.

Key Tips

Broken Rice: Using broken jasmine rice is essential for the authentic texture.
Keep Warm: Cover cooked vegetables and fish with foil to prevent them from drying out while the rice cooks.
Nététou: For extra authentic flavor, add 1 tbsp of nététou (fermented locust beans).

Classic Senegalese Chicken Yassa

Authentic Chicken Yassa is a savory, tangy Senegalese stew featuring chicken marinated in lemon juice, Dijon mustard, and a massive amount of caramelized onions. Key steps include marinating for at least 8 hours, searing the chicken, and simmering with onions and chiles. Serve over white rice.

Ingredients

Chicken: 3 lbs bone-in, skin-on chicken thighs or legs
Onions: 4-5 large yellow onions, thinly sliced
Marinade: {1}/{2} cup lemon juice (fresh), {1}/{4} cup Dijon mustard, 4-6 minced garlic cloves, 1 Scotch bonnet pepper (finely chopped), 2 tbsp oil, 1 tbsp chicken bouillon (Maggi)
Cooking: 3 tbsp peanut or vegetable oil, 1-2 bay leaves, 1 cup chicken stock
Garnish: Green olives

Directions

Marinate: Combine chicken, onions, garlic, lemon juice, mustard, bouillon, and chili in a large bowl. Cover and marinate in the refrigerator for at least 8 hours or overnight.
Sear: Remove chicken from the marinade, reserving the onions and liquid. Sear chicken in a large, hot skillet or Dutch oven with oil until deeply browned (about 5-7 minutes per side). Remove chicken and set aside.
Caramelize: Add the reserved onions and marinade to the same pan. Sauté over medium heat until the onions are soft and caramelized (about 15–20 minutes).
Simmer: Add the chicken stock and bay leaves. Return the chicken to the pot, cover, and simmer over low heat for 20-30 minutes, or until the chicken is tender.
Finish: Stir in olives and cook for an additional 5 minutes. Adjust seasoning with more lemon or mustard if needed.

Key Tips for Authenticity

Onion-to-Chicken Ratio: The dish should be almost 50% onions. The goal is to have plenty of sauce to cover the rice.
Long Marination: The acidity of the lemon juice tenderizes the chicken, so longer is better (up to 24 hours).
Slow Cooking: Cooking the onions low and slow brings out the sweetness that balances the sour lemon.
Grilling: For a smoky flavor, grill the chicken instead of pan-searing it.

This authentic Senegalese Mafe (peanut stew)

recipe features tender beef (or chicken) and root vegetables simmered in a creamy, savory, and nutty tomato-peanut sauce. The key is using natural, unsweetened peanut butter and, for maximum authenticity, adding a whole scotch bonnet pepper and chunky vegetables for a rich, comforting, and hearty West African flavor.

This video provides a detailed walkthrough of the ingredients and steps for making this recipe:

Ingredients

Meat: 1.5 - 2 lbs beef stew meat or chicken thighs, cut into bite-size pieces
Peanut Base: ½ - 1 cup creamy, unsweetened natural peanut butter
Tomato Base: 2-3 tbsp tomato paste + 1 can (14 oz) crushed tomatoes
Aromatics: 1 large onion (chopped), 3-4 cloves garlic (minced), 1-inch ginger (grated)
Liquids: 3-4 cups beef or chicken stock
Vegetables: 1 medium sweet potato (diced), 2 carrots (chopped), 1 small eggplant (diced)
Spices/Heat: 1 tsp smoked paprika, ½ tsp cayenne pepper, 1 whole scotch bonnet or habanero pepper (optional)
Cooking Oil: ¼ cup vegetable or canola oil
Finish: Salt and black pepper to taste

Instructions

Watch this video to see the cooking process in action:

Sear the Meat: Heat the oil in a large pot over medium-high heat. Add the meat and sear until brown on all sides. Remove the meat and set aside.
Sauté Aromatics: In the same pot, add onions, garlic, and ginger. Sauté until fragrant and golden brown, scraping up any brown bits from the bottom.
Create the Base: Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes, spices, and the seared meat back to the pot. Cook for 5 minutes.
Add Stock and Simmer: Add the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the meat is tender.
Add Peanut Butter and Veggies: Stir in the peanut butter until completely dissolved into the sauce. Add the carrots, sweet potatoes, and eggplant.
Final Simmer: Add the whole scotch bonnet pepper (if using) and simmer uncovered for another 15-20 minutes, or until the vegetables are tender and the sauce has thickened.
Serve: Season with salt to taste and serve hot over cooked white rice or couscous.

Tips for Authenticity

The Peanut Butter: Use natural peanut butter (only peanuts, no added sugar or hydrogenated oils) to prevent the stew from becoming too sweet.
The Vegetables: Use robust root vegetables like sweet potatoes, carrots, or cassava, and keep them in large chunks so they don’t turn to mush.
The Texture: The stew should be thick enough to coat a spoon; add more stock if it becomes too thick.
Umami booster: Some recipes add a dash of soy sauce or fermented locust beans (if available) for extra depth.

English 🇺🇸

Traditional Guerte Noflaye Recipe

Enjoy an authentic Senegalese meal with Bakh Yaye Guerte Noflaye. This traditional fermented millet dish is soft, nutritious, and perfect with rich African sauces.

Ingredients

2 cups Guerte Noflaye
1 cup lukewarm water
Tomato sauce, peanut sauce, or vegetable stew
Optional: meat, fish, or vegetables

Preparation

Place the Guerte Noflaye in a bowl.
Add lukewarm water little by little and mix gently.
Let it rest for 5 minutes.
Steam for 10–15 minutes until soft and fluffy.
Serve hot with your favorite sauce or stew.

Serving Suggestion

Perfect with Senegalese peanut sauce (Mafé), okra sauce, fish stew, or leafy vegetable sauce.

Traditional • Natural • Gluten-Free • Nutritious

Français 🇫🇷

Recette Traditionnelle de Guerte Noflaye

Découvrez un repas sénégalais authentique avec le Guerte Noflaye de Bakh Yaye. Ce plat traditionnel à base de mil fermenté est léger, nourrissant et délicieux avec des sauces africaines riches.

Ingrédients