Thieboudienne Senegalese Fish And Rice

Ingredients

• 2 lbs White fish steaks (Grouper or Snapper)
• 4 cups Broken Jasmine Rice
• 6 oz Tomato Paste
• 1 cup Vegetable Oil
• 1 large Cassava (peeled and chunked)
• 3 medium Carrots (peeled and halved)
• 1 small Eggplant (quartered)
• 1 whole Habanero Pepper
• 0.5 cup Parsley, Garlic, and Scallion paste (Rof)
• 2 oz Dried Salted Fish (Guedj)(optional)
• 2 tbsp Tamarind Pulp(optional)
• 2 units Bouillon Cubes

Instructions

1. 1

   Prepare the 'Rof' by stuffing the fish steaks with a blended paste of parsley, garlic, scallions, and chili.

2. 2

   Heat oil in a large heavy-bottomed pot and fry the stuffed fish until golden brown on both sides, then remove and set aside.

3. 3

   In the same oil, sauté onions and tomato paste for 10 minutes until the oil begins to separate and the paste turns dark red.

4. 4

   Add 6 cups of water, the bouillon, dried fish, and all vegetables (cassava, carrots, eggplant) to the pot and bring to a boil.

5. 5

   Reduce heat and simmer for 30 minutes until vegetables are tender; remove vegetables and a bit of sauce, then set aside.

6. 6

   Return the fried fish to the pot for 5 minutes to reheat, then remove the fish again to keep it firm.

7. 7

   Wash the broken rice thoroughly and add it to the remaining boiling sauce, ensuring the liquid level is about an inch above the rice.

8. 8

   Cover tightly and steam on low heat for 20-25 minutes until the rice is tender and has absorbed all the flavors, then serve with the fish and vegetables on top.