Ingredients
Components of the festive dish:
- Fish: 1 large white grouper or whole sea bream, cleaned and cut into steaks.
- Roff: Flat-leaf parsley, spring onions, green pepper, crushed garlic, ground black pepper and fine salt.
- Rice: 1 kg of broken fragrant rice.
- Assorted vegetables: White cabbage, carrots, tender cassava, local eggplant, turnip and fresh okra.
- Marine seasonings: Piece of washed guedj, a cube of yët, peanut oil, sea salt and white bissap sauce (begueuthie).
Preparation
- Stuff the fish: Cut deeply into the flesh of the fish and insert the roff to deeply flavor the flesh.
- Golden frying: Heat the peanut oil in a pot and fry the fish pieces until they have a very crispy texture. Remove and set aside.
- Aromatic broth: In the same oil, brown the chopped onions, guedj and yët. Add enough hot water, salt and bring to the boil.
- Cooking vegetables and okra: Add all the cut vegetables and simmer over medium heat for 25 minutes. Remove the cooked vegetables carefully to avoid breaking them.
- Cooking fragrant rice: Pour the previously washed and steamed rice into the simmering broth. Reduce to a minimum and simmer for 20 to 25 minutes.
- Tasting: Arrange the rice in a large family dish, top with the golden fish and vegetables, and serve with beugueuthie and tamarind sauce.