Mauritanian Chubbagin Lélé et Raabie

Ingredients:

1 kg fish

2 kg rice

500 g oil

1 aubergine (eggplant)

2 carrots

1 cabbage

2 large sweet potatoes

1 small tin tomato paste

3 cloves garlic

300 g dried fish, removed from the bones

Large sprig of parsley

1 onion

6 dried chillies

Handful of bissap leaves or omit

Cooking Instructions:

Scale and gut the fish. Make a paste from the garlic, cihllies, parsley and some of the cabbage. Use this to stuff the fish. Clean, peel and cut the vegetables then add the oil to your pot, heat and fry the fish. Meanwhile mix the tomato paste with enough water to form a smooth soup-like sauce. Remove the fish from the oil and set aside. Fry the onion briefly in the oil then add the tomato mixture. Add the vegetables and dried fish and cover with a lid. Clean the rice and add to the sauce. Allow to cook for 20 minutes until the rice is done then add the bissap leaves and place the fish on top. Allow to steam for five minutes then place the rice on a serving platter and place the fish on top. Serve immediately.

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