Senegalese Thieboudienne (Fish and Rice - Dairy-Free)

Ingredients

• 1.5 lbs Whole fish (e.g., grouper or tilapia)
• 2 cups Broken jasmine rice
• 6 oz Tomato paste
• 2 medium Tomatoes
• 2 medium Onions
• 2 medium Carrots
• 1 cup Cassava
• 1 medium Eggplant
• 1 cup Okra
• 4 tablespoons Vegetable oil
• 4 cloves Garlic
• 1/2 small Scotch bonnet pepper
• 1 cube Maggi cube (optional)
• 6 cups Water
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Clean and score the fish. Stuff with a paste made from garlic, parsley, and a small amount of the scotch bonnet pepper.
2. 2In a large pot, heat vegetable oil over medium heat. Sauté chopped onions until softened.
3. 3Add tomato paste and diced tomatoes. Cook for 5 minutes, stirring occasionally.
4. 4Add carrots, cassava, eggplant, and okra. Stir to combine.
5. 5Place the stuffed fish on top of the vegetables. Add the Maggi cube (if using), salt, and pepper.
6. 6Pour in water and bring to a boil. Reduce heat and simmer for 20 minutes, or until the fish is cooked.
7. 7Remove the fish from the pot and set aside.
8. 8Add the broken jasmine rice to the pot and cook in the vegetable broth until the rice is tender and the liquid is absorbed, about 20-25 minutes.
9. 9Serve the rice and vegetables topped with the cooked fish.

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