Ingredients
- Fish: Fresh fish (whole or steak).
- Rice: Broken rice (fragrant rice).
- Palm oil: The star ingredient of this Diola-style dish.
- Dried/fermented fish: Guedj (dried fish) and Yet (fermented mollusk) for deep umami flavor.
- Vegetables:
- Bitter eggplant (diakhato).
- Carrots.
- Cassava.
- Cabbage.
- Okra.
- Hot peppers.
- Seasoning (Nokoss): * Onions and green onions (cive).
- Garlic and green pepper.
- Black pepper and salt.
- Broth (optional).
- Water: For the broth.
Instructions
- Prepare the fish: Clean the fish and stuff it with a small amount of seasoning mixture (garlic, salt, pepper).
- Brown in palm oil: Heat the palm oil in a large pot. Add the yet and guedj to flavor the oil, then add the sliced onions.
- Brown the fish: Briefly fry fresh fish in palm oil to sear the outside, then remove and set aside to prevent crumbling.
- Create the broth: Add the blended seasoning mixture (nokoss) to the pot. Pour in a small amount of water and let it simmer.
- Add the water and vegetables: Fill the pot with enough water to cook the rice later. Add the cassava, carrots, cabbage and eggplant. Bring the broth to a boil.
- Simmer: Add the okra and whole peppers. Let the vegetables cook until they are tender.
- Remove the components: Once cooked, carefully remove the vegetables and some of the broth, and reserve them for serving. Briefly return the seared fish to the pot if necessary to finish cooking, then remove that as well.
- Cook the rice: Wash the rice thoroughly. Add it to the rest of the boiling broth in the pot. Make sure the liquid level is just enough to cover the rice.
- Stewing: Cover the pot tightly with a lid or aluminum foil. Reduce the heat and allow the rice to steam until all the liquid is absorbed and the grains are tender.
- Serve: Arrange the rice on a large common dish. Place the fish and cooked vegetables on top. Serve with the excess broth on the side.