½ calabaza
5 small sweet potatoes
½ cup of rice, per person
8 okra
3 - 4 chili peppers
2 goat peppers
2 green peppers
¼ lb. dried codfish
½ package of tamarind paste
Chop all vegetables,
except okra, into large chunks. Okras should be left whole. Add
vegetable, Maggi, peppers, codfish, and cook for 30 minutes, or
until tender. Add fish for the last few minutes of cooking. When
finished, remove all the vegetable and fish with a slotted spoon;
and place into a container to keep warm. Measure the liquid
remaining in the pot. Either add water or remove excess liquid,
as necessary, for the amount of rice to be cooked. (Use about two
cups of water per cup of white rice.) Add rice, and let boil. The
liquid
from the residue of the fish, vegetables, and spices, will add
flavor and color to the rice. To serve, spread rice in large
platters; distribute fish and vegetables evenly. Reserve some
sauce from pot to pour over the rice and vegetables. Garnish with
lime wedges.
Serves 4.
country : Senegal
course : fish dish
source : Donna Polakowski [IRE_Potluck]