Thieboudienne

Ceebu Jën

Ingredients14

• firm white fish steaks800 g
• broken rice500 g
• tomato paste3 tbsp
• onion2
• garlic4 cloves
• fresh parsley1 bunch
• Scotch bonnet chili1
• cassava200 g
• carrot2
• cabbage200 g
• eggplant1
• vegetable oil100 ml
• salt1 tbsp
• lime1

Method

1. Rinse the fish, season it with salt, and stuff slits with chopped parsley, garlic, and chili.
2. Heat the oil in a wide pot and fry the fish until lightly browned, then set it aside.
3. In the same oil, soften sliced onion, then stir in tomato paste and cook until the oil separates.
4. Add a little water, the remaining parsley, and salt to make a thin sauce.
5. Return the fish and add cassava, carrot, cabbage, and eggplant; simmer until the vegetables are nearly tender.
6. Remove the fish and vegetables, add rinsed broken rice to the sauce, and cook covered until the rice is done and has absorbed the liquid.
7. Arrange the rice on a platter, top with the fish and vegetables, and serve with lime wedges.