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Recently I was on Holiday in Dakar, Senegal.  We had a lot of fish, but I didn’t have the chance to eat this typical african dish, so I made it at home to compensate…

Ingredients (4 persons):

  • 3 cups of rice
  • 4 large pieces of fish (such as dorade)
  • 5 fresh tomatoes
  • 3 tablespoons tomato paste
  • 1 bouquet of parsley
  • 1 large carrot
  • 4 potatoes
  • 1 large onion
  • 4 cloves garlic
  • 1 small eggplant
  • 1 small cabbage or some Brussels sprouts
  • 200 ml peanut oil
  • 2 bouillon cubes (vegetable)
  • 4 bay leaves
  • 4 green chillies
  • salt and pepper
  • 6 small okras
  • 1.5 liters of water

Method:

  • chop the parsley, the tomatoes, the green peppers and the garlic cloves fine.
  • cut the carrots, potatoes, onion, eggplant and cabbage into large pieces.
  • Mix the parsley, 2 garlic cloves, 2 green chilies, salt and pepper in a mortar.
  • Fill the fish with the mixture.
  • Heat the oil, and add the onion, tomatoes, tomato paste, the rest of the garlic, the remaining green chillies, salt and pepper.  Cook for about 15 minutes on medium heat.
  • Add the fish, the bay leaves, a stock cube and a cup of water. Cook for 15 minutes and put the fish aside. Keep it warm in the oven.
  • Let the rice soak in the water.
  • Add the vegetables (carrots, eggplant, potatoes, cabbage) to the tomato sauce, and let it simmer for 25 minutes.  During the last 5 minutes, also add the okras.
  • Remove the vegetables, and keep them also warm.
  • Add the rice and the water to the tomato sauce and let it cook on low heat until ready.
  • Serve on a plate with the rice at the bottom and arrange the vegetables and the fish on the rice.