This is a South African interpretation of Senegalese cëebu jen (chubbagin is how it’s pronounced) that is simplified as compared with the original, but which still manages to pack in a lot of flavour. The dish is served in the original manner, however, on a bed of rice.
Prep time 20 minutes/Cook time 90 minutes/Serves 4
Ingredients:
1 bunch parsley, chopped
2 large cloves garlic, chopped
1 small fresh hot chilli
2 spring onions, chopped
8 thick firm fish steaks
4 tbsp peanut (groundnut) oil
2 large onions, finely chopped
7.5cm (3 in) piece of dried smoked fish (bonnies in West Africa, snoek in South Africa)
140g (5 oz) tomato puree
2.25l (9 cups) slightly salted cold water
500g (1 lb) butternut squash, peeled and diced
500g (1 lb) sweet potatoes, peeled and diced
5 small turnips, quartered
8 wedges green cabbage
2 small brinjals (aubergines/eggplants), thickly sliced
5 carrots, scraped and cut into chunks
1 habanero chilli, spiked on a skewer
500g rice
Method:
Pound together the parsley, garlic, chilli and spring onions in a mortar to form a paste.
Score the fish steaks and poke the stuffing into the slits and all over the steaks.
Heat the oil in a large heavy saucepan, add the onion and fry for about 6 minutes, until golden brown. Add the smoked fish, the tomato pure and 4 tbsp of the salted water. Add the stuffed steaks and cook for 5 minutes. Add the remaining salted water and bring to a simmer.
Reduce the heat and poach the fish for about 5 minutes or until just cooked. Remove with a slotted spoon, wrap in foil to keep warm. Add the vegetables to the saucepan together with the spiked habanero chilli. Remove the chilli, when you think the thiebou dienn (another alternate spelling) is spicy enough, but don’t discard it.
Cook the vegetables for 30 minutes or until tender. Remove the cooked vegetables with a slotted spoon and set aside to keep warm.
Reserve 500ml (2 cups) of the cooking liquids to make the sauces. Bring the remaining liquid to a boil, add the rice, cover and cook for 20 minutes, or until the liquid is absorbed and the rice is done.
Meanwhile blend the reserved habanero chilli and mix with 1 cup of the reserved cooking liquid. Heat and keep warm. Blend the remaining cooking liquid, heat and keep warm.
To serve, turn the rice into a deep dish or platter and top with the fish and vegetables. Serve accompanied by the two sauces. If you want to be more authentic, use 3 habanero chillies in the dish. Remove all 3, use 1 as above then take the other 2 and mash with a fork before using them as a garnish to the dish. Those who like their chubbagin extra spicy take a piece of the chill and mash it into their rice.
