Ingredients
Main components:
- Fish: Large white fish with firm flesh (e.g. sea bream or grouper).
- Rice: Broken rice (usually fragrant broken rice), washed thoroughly.
- Vegetables: Eggplant, carrots, cabbage, cassava, turnip and bitter tomato (diakhay).
- Herbs (Nokoss): A mixture of parsley, garlic, onion, green pepper and chili pepper.
- Marine flavor enhancers: Guedj (salted dried fish) and Yet (dried and fermented mollusk) for authentic depth.
The red base:
- Tomato concentrate: For the characteristic red color.
- Oil: Enough quantity to fry the fish and make the sauce.
- Seasoning: Salt, black pepper and a light touch of vinegar.
Preparation
- Prepare the fish: Make cuts in the fish and stuff them with part of the nokoss (the garlic/parsley mixture). Fry the stuffed fish until nicely browned, then remove and set aside.
- The basic sauce: In the same oil, brown the yet and the guedj. Add the tomato paste and brown it well to eliminate the acidity and intensify the color.
- Simmer the vegetables: Add water to the pot with the rest of the nokoss and seasonings. Add the vegetables (cabbage, carrots, cassava, etc.) and simmer until tender. Once cooked, remove the vegetables and reserve them.
- Cook the rice: First pre-cook the washed rice by steaming it over the boiling sauce (using a steamer basket). Then, adjust the liquid level in the pot and immerse the rice directly into the broth.
- Final cooking: Cover tightly and cook over low heat until the rice has absorbed all the fragrant broth and is perfectly tender.
- Training: Serve the rice on a large platter, garnished with the fried fish and assorted cooked vegetables.