Gambian Kebbeh Kunda Benachin

Ingredients:

1 bonga fish

6 white fish

2-4 onion

Pepper, black and red

1 big Jumbo cube (bullion)

1/4 cup tomato paste

4 cups small grain rice

1 1/2 cup oil

Pumpkin

Tomatoes

Bitter tomato

Cooking Instructions:

Clean all the fish and add salt. (The bonga fish is to add flavour). Start heating the oil in a deep pot. Chop up the onion. Prepare the "Nokas" as follows: pound pepper (red and black) together. Add 1/2 of the chopped onion to the pounded pepper mixture and continue to pound. Add 1 big jumbo. Set Nokas aside. Squish the tomatoes separately and add the other half of the chopped up onion mix. Put cleaned fish in whole into the hot oil. Oil should cover the fish about 1/2 of the way up. Sprinkle crushed tomatoes/oinion mixture onto the frying fish. Dilute the tomato paste with water until runny and add to frying fish. Don't stir the frying fish mixture but wait until the oil is red (from the tomato paste). Add 1 can of water to the fish. Add bitter tomato and pumpkin (choppped up into big pieces). Add salt to taste. Rinse rice off twice. Don't overwash. Put rice in metal collander over boiling mixture to steam. Seal gap with a rag. Take fish out and veggies when cooked. Set aside. Leave the broth in the pot. Add Nokas to the broth. Add steamed rice to finish cooking. Reduce heat. Cook rice until only oil is left. Eat.

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