Ingredients
- 1 1/2 cups rice broken rice
- 4 Large pieces white fish snapper or grouper
- 3 tomatoes mashed
- 3 Ttablespoons tomato paste
- 1 bunch parsley crushed
- 1 large Carrot peeled and cut into medium pieces
- 1 sweet potato peeled and chopped into large chunks
- 1 large onion chopped
- 4 cloves garlic finely chopped (divided)
- 1 small eggplant sliced
- 1 small cabbage cut into 4 pieces
- 1/2 cup peanut oil
- 2 Maggi cubes
- 4 bay leaves
- 1 Tablespoon nététou
- 2 Tablespoons smoked fish shredded or ground
- 2 habanero peppers de-seeded and diced.
- 1 Tablespoon black pepper
- salt to taste
- 4 okra
- 6 cups hot water
Instructions
Prepare the stuffing or puree/marinade for fish :
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In a food processor or mortar and pestle blend or crush the parsley, half the garlic, 1 Maggi cube, plus a little salt and pepper to taste and a spoon of oil.
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Cut slits if in the flesh of the fish and stuff the puree inside or slather the fillets with the puree and refrigerate for a couple of hours. (Reserve leftover puree)
Make the tomato sauce.
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Heat the oil to medium high and add the onions , tomatoes, tomato paste , the black pepper and remaining garlic. Then fry for 15 minutes.
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Add the stuffed or marinated fish into the tomato sauce.
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Add the Maggi cube, bay leaves, nététou, smoked fish, habaneros and 1 cup of water.
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Simmer until the fish pieces are cooked through, about 15 minutes.
Remove the fish and add vegetables
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Remove the fish pieces and add all the vegetables except okra with 1 cup of water and cook the vegetables until they are cooked approximately 25-30 minutes.
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You must ensure that the vegetables are tender before removing them, but take care to not overcook them.
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Then remove the vegetables and add the okra with water. Cook for 5 minutes more than remove the okra
Cooking the Rice
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Cook the rice over low heat, stir often and cook until tender.
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When the rice is cooked well its ready for serving. place the rice on a nice dish and arrange the vegetables and fish on top.
