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Rice with fish in white



For Rice with fish:


– 1kg of fragrant broken rice

– 500g of fish with firm flesh

– 1 sardinella (not obligatory but the Senegalese find that it gives taste to the dish)

– 1 large carrot (or 2 small)

– 1 turnip (or 2 small)

– 1 small eggplant

– 1 yam

– 4 or 5 gombos

– 1 small bitter eggplant (kind of small squash)

– 1 small headed cabbage

– 2 onions

– 4 garlic cloves

– 1 small pepper

– 1 tomato

– 1 piece of yet (dried cymbium)

– 1 piece of guedj (dried fish)

– 3 cubic bouillons (jumbo)

– Salt pepper

– 1 small bunch of parsley

– Oil

– Leaves of bissap (or leaves of sorrel)

– Nététou

– Dried shrimp

– Pagnes (Dried Shellfish)

– 2 bird peppers

– 1 pepper from the West Indies

– 3 small dried peppers

– Tamarind paste


Peel all the vegetables, cut the turnips, cabbage, eggplant and carrots in 2 lengthwise and soak them in a bowl.

First, prepare the « rof » (fish stuffing): in a mortar crush black pepper, the 4 cloves of garlic, the 2 bird peppers, the bunch of parsley beforehand and a cube broth. Drill 2 large holes in each piece of fish (except sardinella) and stuff generously with the « rof ». If it remains the farce to reserve it.

In a casserole add a ladle of oil (if, you must!), A large pinch of salt and when it is hot, brown the pieces of fish (always without the sardinella).

In the meantime, cut the onions into small pieces and separate them into three heaps. When the fish is golden brown, toss a bunch of onions, the still, the diced tomato and the rest of the rof. Melt for 5 minutes then cover with water 1 to 1.5 liters and add all the vegetables except the pepper, sardinella, guedj, whole antilles pepper, tamarind and a cube broth. Bring to a boil and simmer for a good hour.

Meanwhile we are going to prepare the « soul » and the « beugueuthe » which are optional but which are very appreciated here. The beugeuthe is a green sauce with leaves of bissap that can easily replace with sorrel because it has exactly the same taste. Thoroughly wash and remove the bissap leaves and spread them in the « indo » (couscous). Place on the pot and let steam for a few minutes.

When the leaves are well cooked, put them in the pestle and crush them. Take 2 or 3 tablespoons of broth and mix well with the bissap leaves. Book. The soul is a spicy condiment: to prepare it: well to soak the seeds of nététou (fermented seeds of Néré) to rid them of their skin. Put them in the mortar and crush them with the second pile of onions, the last cube broth and the 3 dried peppers and form a large ball. Book.

Cut the pepper into small pieces and pound it with the last pile of onions. Add everything in the pot. Sort and wash the rice. Put it in the ind (couscoussier) with dried shrimp and loincloths (dried shells) and steam about 10 min.

Remove the fish and vegetables from the pot with a little broth and keep warm. Drizzle the broth and adjust the seasoning if necessary. Dip the rice, shrimp and loincloth into the broth. The broth should just cover the rice. Reduce heat, cover and cook for 40 minutes. After 15 minutes, make a hole in the rice and bury the soul ball. Cover it well. Close the lid and allow to cook.

Remove the soul ball. Arrange the rice mixed with shrimp and loincloth in a serving dish. Place the fish in the center of the dish and surround with all the vegetables. Lightly water the rice from the broth you have previously removed. Scrape the bottom of the pot and put the khogne (grilled rice) in a separate dish.

In Senegal everyone eats in the same dish, put in front of each guest a little soul and a little beugueuthe and we offer khogne. You can also offer quarter of lemon for those who desire.

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