Ingredients
Rice, peanuts and dried fish:
- 600 g of broken fragrant rice
- 150 g of peanut paste or roasted peanut powder
- Cleaned and crumbled smoked fish, and 1 piece of salted guedj
- Precooked cowpea beans (optional for tradition)
Vegetables and broth:
- Local eggplant, whole peppers, sliced onions, salt, pepper and broth
Preparation
- Start the broth: brown the onions in a little oil with the washed guedj and the smoked fish. Moisten with 1.5 liters of hot water and add salt.
- Adding the peanut: dilute the peanut paste in a ladle of broth and add it to the pot. Add the eggplants and whole pepper. Leave to simmer for 20 minutes.
- Cooking stewed rice: wash the broken rice and pour it directly into the creamy peanut sauce. Mix well so that the rice is soaked.
- Gentle simmer: reduce the heat to the bare minimum, cover tightly and cook for 25 minutes, stirring gently halfway through cooking to prevent the bottom from sticking.
- Service: serve hot in a convivial dish, with its inimitable smoky and nutty flavor.