Senegalese Rice and Fish

Ingredients:

225 g aubergine (eggplant)

1/4 small head of cabbage

3 tbsp tomato paste

4 hot chilli peppers, chopped

1 onion, chopped

2 tbsp groundnut oil

675 g firm, white fish cut into 6 steaks

180 g rice

2 carrots, peeled and sliced

225 g whole okra, topped

1 green bell pepper, chopped

3/4 tsp salt

Cooking Instructions:

Peel the aubergine and cut into 1cm dice. Heat the groundnut oil in a pan and fry the aubergine pieces until browned and soft then set aside. Meanwhile, bring 1l water to a boil in a separate pan, add the cabbage and boil for 10 minutes, covered. Drain the cabbage, allow to cool sufficiently for it to be handled then shred and set aside. Bring 500ml water to the boil and add the rice, tomato paste, carrots, chillies, and okra. Reduce the heat to a simmer, cover and cook until the rice is tender (about 20 minutes). Add the onion and bell pepper to a pestle and mortar and pound to a paste. Heat 2 tbsp groundnut oil in a frying pan. Add the onion paste and salt and fry gently for 10 minutes before adding the fish pieces. Cover and cook gently for about 15 minutes, or until the fish is completely cooked through. Stir the aubergine and cabbage into the rice. Allow to heat through then arrange on a serving tray or dish. Spoon the fish on top and serve.

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