Thieboudienne

Ingredients

• 500g firm white fish
• 2 cups broken rice
• 4 tablespoons tomato paste
• 3 tablespoons oil
• 1 onion
• 2 carrots
• 1 cassava root
• 1 scotch bonnet pepper
• Parsley and garlic for stuffing
• Salt to taste

Method

1. 1

   Blend parsley and garlic into a paste and stuff into scored fish.

2. 2

   Fry fish in oil until golden then set aside.

3. 3

   Fry onion in same oil then add tomato paste — cook 15 minutes.

4. 4

   Add water to make a rich broth and bring to boil.

5. 5

   Add vegetables and cook 20 minutes.

6. 6

   Remove vegetables when tender and set aside.

7. 7

   Add rice to broth and cook until liquid is absorbed.

8. 8

   Serve rice topped with fish and vegetables.