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Servings: 4
Video credit: Africaricecenter

 Ingredients


• 1 large (about 2-kg) fish (preferably a grouper or any other white fish), rinsed and cut into 4 large chunks


• 250 grams of tomato concentrate


• 1/2 liter of peanut or vegetable oil


• 1 kg of rice (Senegalese prefer to use broken rice for this recipe, but you can use normal rice)


• 100 grams of dried fish such as stockfish rinsed


• 200 grams of carrots peeled


• 200 grams of cassava peeled


• 1 small cabbage chopped into large chunks


• 4 okra (optional) • 4 sweet potatoes peeled


• 2 eggplants with the stems removed and cut in two


• 4 small turnips peeled


• 1 onion


• 1 garlic clove


• 3 green chilli peppers


• 1 bunch fresh parsley


• 1 small green bell pepper


• 1 Jumbo cube (if you are unable to find it, you could substitute a fish- or shrimp-flavored Maggi cube)


• Salt to taste


• 1 tablespoon black pepper


Preparation


1. Deseed and cut in half the bell pepper. Slice the onion and chop finely the parsley. Peel the garlic clove and cut into 2 pieces.


2. Make a paste by grinding together the parsley, half of the bell pepper, half tablespoon of the black pepper, and half of the garlic clove with a mortar and pestle or in a grinder. Add a pinch of salt.


3. Using a knife, make a hole in each chunk of fish, but be careful not to make the cut all the way through. Stuff the holes with this paste.


4. Heat 2-3 inches of oil in a large pan and fry the fish pieces for about 3-4 minutes on both sides. Remove the fish and set aside.


5. In the same pan, fry half of the sliced onion, the remaining half of the bell pepper and one chilli pepper. Add the tomato concentrate (dilute with a little water), let it simmer for 2 to 3 minutes, pour 1 liter of water and add salt. Bring the mixture to a boil for 5 minutes.


6. Then add all the vegetables, the washed dried fish along with the remaining chilli peppers, cover and simmer on low heat for 30 minutes.


7. Grind together the remaining black pepper, garlic, onion, bell pepper with the Jumbo cube.


8. Pour this paste into the pan and add the fried fish. Reduce the heat and let the mixture simmer another 15 minutes.


9. Remove the fish pieces and all the vegetables with a little sauce. Leave the rest of the sauce in the pan.


10. Wash the rice and half-cook it (preferably using a steamer). Remove the half-cooked rice from the steamer and stir it in the pan with the remaining sauce. Cook it for 15 minutes (watch and stir every 5 minutes).


11. Spoon the cooked rice in a large serving platter, arrange the fish and vegetables over the rice and garnish with lemon wedges.


Bon appétit!


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