Ingredients (8 servings)
- 2.21 lbsred snapper, whole, cleaned
- 14.29 ozbroken riceAfrican broken rice preferred
- 7.14 oztomato paste
- 3 largeonions, sliced
- 3 largecarrots, chunked
- 2 mediumsweet potatoes, chunked
- 1 largeeggplant, chunked
- 7.14 ozokra, trimmed
- 10.71 ozcabbage, quartered
- 1 wholescotch bonnet pepper
- 6 clovesgarlic, minced
- 2 tbspginger, grated
- 2.71 fl ozpalm oil
- 2 cubesfish stock cubes
- 3 leavesbay leaves
- 2 tspthyme, dried
- 2 tspsalt
- 1 tspblack pepper
Instructions
- 1
Stuff fish cavity with garlic, ginger, salt, and pepper. Score skin.
10min - 2
Fry fish in palm oil until golden on both sides. Remove and set aside.
12min - 3
In same oil, fry tomato paste until it darkens, about 8 minutes.
8min - 4
Add onions and cook until softened, about 6 minutes.
6min - 5
Add 2 liters water, stock cubes, bay leaves, and thyme. Bring to boil.
8min - 6
Add vegetables in order of cooking time, starting with sweet potatoes.
15min - 7
Return fish to pot and simmer 15 minutes more.
15min - 8
Cook rice separately in some of the flavorful broth until tender.
25min
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