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1
Stuff the Fish with Rof
15 Mins
No heat — room temperature, about 20°C (68°F)
Pound the parsley, crushed garlic, chopped scotch bonnet, black pepper and half a crumbled stock cube together in a mortar until you have a coarse green paste. Pack the paste deep into the slits of each fish steak and rub a little over the skin. Set the fish aside for 10 minutes so the herbs season the flesh.
Pound, do not blend — a mortar keeps the paste coarse so it stays inside the slits instead of washing out.
Done when: The slits are filled with green paste and the fish smells of garlic and parsley.
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2
Fry the Tomato Base
15 Mins
Medium-high heat, about 190°C (375°F)
Heat the oil in a large heavy pot over medium-high heat. Fry the chopped onion and garlic for 3 minutes until soft, then add the tomato paste and fry, stirring constantly, for 5 minutes until it darkens to brick red and the oil separates at the edges. Stir in the blended tomatoes and the tamarind liquid and cook for 5 minutes more, then pour in 1.5 litres of hot water, add the bay leaves, the remaining stock cube and the dried fish, and bring to a boil.
Frying the paste until it darkens is the whole secret — raw paste tastes sharp and acidic, fried paste tastes deep and sweet.
Done when: The base is brick red, glossy, and the oil rims the edges of the pot.
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3
Poach the Fish in the Broth
12 Mins
Gentle simmer, about 95°C (200°F)
Lower the heat to a gentle simmer and slide the stuffed fish steaks into the broth. Add the whole scotch bonnet. Cover and poach for 10–12 minutes, turning once, until the flesh is opaque and flakes at the thickest part. Lift the fish out carefully onto a plate and keep warm — it goes back on top at the end.
Do not let the broth boil hard or the fish will break apart; a lazy simmer with small bubbles is right.
Done when: The fish reaches 63°C (145°F) inside, flakes easily, and stays in whole steaks.
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4
Cook the Vegetables in the Broth
25 Mins
Steady simmer, about 95°C (200°F)
Add the cassava, carrots and cabbage wedges to the broth first, since they take longest, and simmer for 10 minutes. Then add the eggplant, pumpkin and okra and simmer for 12–15 minutes more until every vegetable is tender but still holding its shape. Lift the vegetables out with a slotted spoon and set them beside the fish. Taste the broth and add salt if needed — it should be well seasoned, because the rice will absorb it.
Fish the vegetables out in the order they went in, and test the cassava with a knife — it should slide in with no resistance.
Done when: All vegetables are tender when pierced, none are falling apart, and the broth tastes bold and savoury.
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5
Cook the Broken Rice in the Broth
25 Mins
Low heat, about 120°C (250°F), then covered steaming
Strain the broth if you like it smooth, then measure it — you want about 900 ml left in the pot; top up with hot water if it has reduced too far. Stir in the drained broken rice, spread it level, and bring it back to a simmer. Cover tightly, turn the heat to low, and cook for 20–25 minutes without lifting the lid, until the rice has absorbed the broth and turned orange-red. Rest off the heat for 5 minutes.
Resist lifting the lid: the steam finishes the rice, and every peek lets it escape. A tight lid, or foil under the lid, makes a real difference.
Done when: The rice is tender, separate and orange-red, with no liquid left in the pot and a lightly crisped bottom layer.
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6
Rest and Plate for Sharing
10 Mins
No heat — serving temperature, about 60°C (140°F)
Tip the rice onto a wide platter or into a large metal bowl and spread it out. Lay the fish steaks in the centre and arrange the vegetables around them, with the whole scotch bonnet on top. Squeeze lime over the fish if you like, and serve at once, letting everyone take from the shared bowl.
Serve it the Senegalese way, from one big bowl in the middle of the table — it tastes better shared.
Done when: The platter shows red rice, whole fish in the centre and bright vegetables around the edge, steaming hot.
Senegal
1h 30m
France
Vietnam