Senegalese Thieboudienne (Jollof Rice and Fish)

3 cups of rice (broken rice).
4 large pieces of fish.
3 fresh mashed tomatoes.
3 tablespoons of tomato paste.
1 bunch of crushed parsley.
1 large carrot.
2 potatoes
1 large onion.
4 cloves of garlic
2 small eggplants.
1 small cabbage.
200ml of peanut oil.
2 cubes of Maggi.
4 bay leaves.
4 peppers and 1 tablespoon of black pepper.
Salt to taste.
6 small okra
1 tablespoon of yete (optional).
1 tablespoon of netetou.
5l of hot water.

PROCEDURE

Mix the parsley, half the garlic, a little pepper, add salt and Maggi to taste. Then put a mixture into the pieces of fish. Heat the oil in a pan/pot, add your onions, tomatoes and tomato paste, black pepper and garlic, and then fry for 15 minutes. Afterwards, add the fish in to the sauce, add one cup of water and bay leaf (you may add Maggi if need be). Let it simmer until the fish pieces are cooked.

You may now remove the fish and add all chopped/ shredded vegetables, except the okra, then add one of cup of water and cook the vegetables. When the vegetables have cooked enough, remover them, the add okra and water.

After a few minutes, remove the okra and add your rice. Cook the rice over low heat, and turn often so that all sides are cooked. Once cooked, your meal is ready to serve. You may go ahead to serve and arrange the vegetables and fish nicely on it.

SOURCE: AFRICAN FOOD NETWORK

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