Preparation

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  Scale and clean the fish with running water.
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  Cut the fish in thick slices and keep it aside.

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  Bring to boil 2 litres water with salt.
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  Peel the carrots; remove the stalks of the okras, the wild aubergines and aubergines. Halve each vegetable.

  Wash all the vegetables and put them all in the pot once the water is boiling.

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  Cook for about 20 minutes and keep the vegetable sock.
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  Meanwhile, prepare the fish stuffing called «röf »:

  Peel the garlic, pick the parsley, peel and slice an onion into four.

  Remove the seeds of the scotch bonnet chilli.

  Mix all with the 3 jumbos and some black pepper.
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  Salt the fish with coarse salt and stuff them with half of the «röf » paste.

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  Keep the remaining of the «röf » paste.
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  Fry the fish in the deep fryer and set aside on paper towel (to absorb the fat)

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  In a large pot (non stick one) heat the oil and add piece of onions.
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  Once the onions are brown, put the coarse salt, handful of the röf paste and then the tomato puree*.

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  Add the crumble Maggi cubes. Cook for about 5 minutes. Tomato paste is cooked once it’s consistent.
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  See picture before and after cooking.

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  While the tomato sauce is cooking, wash the rice and steam it.
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  For about 30 minutes.

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  To check if the rice is well done use your finger: it should be compact.Turn off the heat a set aside.
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  Back to your sauce: Once the tomato sauce is cooked, add the vegetable stock.

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  …. the fried fish….

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  Add the yét and the smoke fish if you prefer.
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  … and then your cooked vegetables.

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  Cover the pot at half with lead. Bring it boil and reduce to a medium heat and leave it to cook for more or less 30 minutes.
  

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  Remove the vegetable once cooked….Five minutes after, remove the fish.

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  Check the seasoning of sauce (salt, pepper).

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  Remove some sauce with the vegetables and pour in the rice into the sauce, stir, and cover (if possible with a foil under the lid) and cook for another half an hour over low heat.

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  The rice is cooked when it crashes through your fingers and that the sauce in completely absorbed.

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  You can serve the rice first, in a large serving dish and add the vegetables and the fish. If you have some left over of the cooking sauce serve it in a separate serving bowl.

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  The upper crust of the rice is very popular. You can also serve it alongside the Wollof rice.

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