The national dish of Senegal and the ancestor of Jambalaya. A structurally complex, one-pot fish and rice stew. The fish is stuffed with an herb paste (roff), simmered in a rich tomato base with large root vegetables, removed, and then broken rice is cooked directly in the highly concentrated, fish-infused broth.
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The Roff. In a mortar, pound the parsley, garlic, scotch bonnet, salt, and pepper into a paste. Cut deep slits into the fish steaks and stuff the slits with this paste.
the fish. Heat the peanut oil in a large, heavy pot. Briefly the stuffed fish steaks until golden on both sides. Remove and set aside.
The Base. In the same oil, the chopped onions until soft. Add the tomato paste and for 5 minutes until dark red. Add the crushed tomatoes.
The Broth. Pour in 6 cups of water. Add the fish/yete. Bring to a .
vegetables. Add the large chunks of carrots, cabbage, eggplant, and cassava to the broth. Reduce heat and for 30 minutes until vegetables are tender.
fish. Gently return the fish to the pot. for 10-15 minutes until cooked through. Carefully remove the fish and all the vegetables to a platter. Keep warm.
The Rice. You should have about 4 cups of deep red, fish- liquid left in the pot. Bring it to a . Add the washed broken rice. Stir once.
. Reduce heat to the absolute lowest setting. Cover tightly with foil and a lid. the rice for 30-40 minutes until it has absorbed all the liquid and is fluffy.
Serve. Mound the red rice on a large communal platter. Arrange the fish and vegetables artistically on top. Scrape the crispy rice from the bottom of the pot (the xooñ) and serve alongside.
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