- 10 cupsof fish
- 1 1/4 cupof tomato concentrated
- 3 cupsof vegetable or olive oil
- 5 cupsof rice
- 4 cupsof carrot
- 4 cupsof cassava peeled
- 2 cupsof cabbage chopped into large chunks
- 2 cupsof okra (optional)
- 4 cupsof sweet potatoes peeled
- 1 cupof eggplants with the stems removed and cut in two
- 2 cupsof turnips peeled
- 1/2 cupof onion
- 1/10 cupof garlic
- 1/6 cupof chili pepper
- 1/2 cupof parsley
- 1/2 cupof green bell pepper
- 1/8 cupof Jumbo cube
- 1/10 cupof salt
- 1/10 cupof pepper
Cut the bell pepper in halves.
Slice the onion and chop the parsley.
Peel the garlic and cut into 2 pieces.
Make a paste grinding together the parsley, half of the bell pepper, a pinch of black pepper, and half of the garlic clove with a mortar and pestle or a grinder. Add a pinch of salt.
Make a hole in each chunk of fish. Stuff the holes with this paste.
Put some oil into the pan and fry the fish pieces for about 3-4 minutes on both sides. Remove the fish.
In the same pan, fry half of the sliced onion, the remaining half of the bell pepper and one chilli pepper.
Then, add tomato concentrate and let it simmer for 3 minutes. Add a liter of water and let it boil for 5 minutes.
Add all the vegetables, the washed dried fish and the remaining chilli peppers, cover and simmer on low heat for 30 minutes.
Grind together the remaining black pepper, garlic, onion, bell pepper with the Jumbo cube.
Pour this paste into the pan and add the fried fish. Let it simmer for 15 minutes.
Remove the fish pieces and all the vegetables with a little sauce. Leave the rest of the sauce in the pan.
Wash the rice and half-cook it. Then, stir it in the pan with the remaining sauce. Cook it for 15 minutes.
Spoon the cooked rice in a large serving platter, arrange the fish and vegetables over the rice and garnish with lemon wedges.