I have received several requests for this recipe and am just getting around to it now (my apologies). This is often referred to as the “national dish of Senegal,” and I can see why. It is absolutely delicious. Loaded with vegetables and fish, it is a welcome healthy variation of the rice and fish dishes served throughout Africa. I like to serve this with a little lime squeezed over the rice and fish…..Enjoy!
You will need:
1- 2 lb (1 kg) Whole fish2 Tbsp cooking oil 1/4 c parsley, chopped finely 1/2 c red bell pepper, chopped finely 6 cloves garlic, chopped 1 lime Salt to taste 1 large onion, diced 6 oz (170g) Tomato paste 1 Habanero pepper 6 cups water 2 Maggi/ bouillon cubes 2 large carrots, cut into chunks 1 medium Cassava, peeled and cut into chunks 2 medium potatoes, peeled and cut into chunks 1/3 cabbage head, cut into wedges 3 cups short grain rice, uncooked
Cut three diagonal slots in each side of the fish.
Stuff the bell pepper/parsley mixture in the slashes and cavity of the fish.
Heat oil in large saucepan, add and saute chopped onion and garlic.
Add stuffed fish to saute onions and allow to brown evenly on both sides. When fish is browned, remove from oil mixture and put aside. (Tip: Brown but do not cook the fish, otherwise it will become overcooked and break into pieces.)
Add the carrots, cassava and potatoes to the tomato-onion mixture and allow to simmer for 30 minutes or until vegetables are almost fork tender.
In Senegal, this dish is served family style in one dish where everyone gets to dig into the same place. But, if you prefer, you can serve it individually portioned on a plate.