Africans prepare fish in
many interesting ways. Coconut is often used in cooking fish, as
are pumpkin and squash as presented in the recipe below. In this
dish the rice absorbs the flavors of all the ingredients and
seasonings in the steaming process with most delicious results.
This is an ideal dish to cook in individual casseroles if you
have them. The secret is to cover the casseroles tightly so that
the rice steams. Use aluminum foil if your casseroles do not have
lids.
2 cups yellow onions, chopped finely
1 tsp. crushed red pepper
1 Tbs. salt
1 tsp. black pepper
4 oz. peanut oil
2 Ibs. pumpkin (or yellow squash)
2 ½ lbs. halibut, filleted, cut in ½- to ¾-inch slices
1 cup coconut, peeled and cut in 1-inch strips
2 cups white rice, uncooked
2 quarts water
the water from the coconut
1 6-oz. can tomato paste
In a 6-quart Dutch oven
or casserole baking dish sauté yellow onions, crushed red
pepper, salt and black pepper in peanut oil until soft but not
brown. Peel pumpkin. Cut in 1 inch slices and lay over the
onions. Place halibut carefully over the pumpkin. Arrange coconut
over the fish. Pour white rice over the coconut and sprinkle with
saIt. Combine water with the water from the coconut and tomato
paste. Pour this liquid into the pot carefully so as not to
disturb contents. Cover tightly and allow to cook gently for
about 30 minutes or until rice, fish, and vegetables are tender
and the liquid is absorbed. Serve directly from the dish in which
it is cooked. Do not stir before serving. Section out portions,
cut through, and remove with a wide spatula.
Serves 8.
country : Ivory Coast
course : fish dish
source : The African Cookbook / Bea Sandler