Recently I was on Holiday in Dakar, Senegal. We had a lot of fish, but I didn’t have the chance to eat this typical african dish, so I made it at home to compensate…
Ingredients (4 persons):
- 3 cups of rice
- 4 large pieces of fish (such as dorade)
- 5 fresh tomatoes
- 3 tablespoons tomato paste
- 1 bouquet of parsley
- 1 large carrot
- 4 potatoes
- 1 large onion
- 4 cloves garlic
- 1 small eggplant
- 1 small cabbage or some Brussels sprouts
- 200 ml peanut oil
- 2 bouillon cubes (vegetable)
- 4 bay leaves
- 4 green chillies
- salt and pepper
- 6 small okras
- 1.5 liters of water
- chop the parsley, the tomatoes, the green peppers and the garlic cloves fine.
- cut the carrots, potatoes, onion, eggplant and cabbage into large pieces.
- Mix the parsley, 2 garlic cloves, 2 green chilies, salt and pepper in a mortar.
- Fill the fish with the mixture.
- Heat the oil, and add the onion, tomatoes, tomato paste, the rest of the garlic, the remaining green chillies, salt and pepper. Cook for about 15 minutes on medium heat.
- Add the fish, the bay leaves, a stock cube and a cup of water. Cook for 15 minutes and put the fish aside. Keep it warm in the oven.
- Let the rice soak in the water.
- Add the vegetables (carrots, eggplant, potatoes, cabbage) to the tomato sauce, and let it simmer for 25 minutes. During the last 5 minutes, also add the okras.
- Remove the vegetables, and keep them also warm.
- Add the rice and the water to the tomato sauce and let it cook on low heat until ready.
- Serve on a plate with the rice at the bottom and arrange the vegetables and the fish on the rice.