|| Recipe for 5 people.
- 1 thiof of 1,250 kg, cut into pieces
- 125 g tomato puree
- 400 g of refined Mayor palm oil
- 1 fresh green chili
- 3 red peppers
- 1,250 kg de rice
- 125 g dried fish
- 250 g carrots
- 1 small cabbage
- 300 g sweet potatoes
- 300 g eggplant (round)
- 200 g turnips
- 3 onions
- Salt, pepper
Chop an onion, parsley and a small red pepper together. Add salt
Make a small hole in each piece of fish and fill with this mixture.
In a casserole dish, heat The Mayor Refined Palm Oil.
Brown the fish slices. Remove and replace with the rest of the chopped onions, the tomato puree (diluted in a glass of water – or better in fish stock).
Boil the water. Lower the heat and simmer for 5 minutes.
Add the eggplant, turnips, sweet potatoes, carrots, then the cabbage cut into quarters, the peppers cut into small pieces, the dried fish cut into sections. Cover with water. Salt and pepper.
Bring to a boil, lower the heat, simmer for a good half hour, add the fish slices. Leave to simmer for another half hour.
Remove the fish slices and vegetables with a little sauce and keep them for presentation. Leave the rest of the sauce on the heat, add the rice, cook for 20 minutes.
Serve the cooked rice in a dish, decorate with the fish slices, the vegetables and the sauce.