A fish and rice recipe that originated in Tanzania, East Africa and serves eight. Many recipes in Tanzaniasuch as this one were widely influenced by German missionaries many years ago.
4 large tomatoes (sliced)
2 green peppers (sliced)
2 onions (chopped)
2 cups water
juice and peel of 1 lemon
1 tablespoon salt
1 tablespoon pepper
½ cup vegetable oil
2 bay leaves
4 lbs. red snapper or halibut
1 cup flour
4 cups raw rice (cook rice as per directions on package)
Cook the following in a large saucepan over moderate heat for 25 minutes: tomatoes, green pepper, onions, lemon juice, lemon peel, salt, pepper, water, oil, and bay leaves.
Cut fish into 4-oz. pieces and rub with salt and pepper. Dip in flour. Brown in ½” hot oil until brown and tender. Serve as follows: Place cooked rice on a large platter. Place fish on top of rice and pour sauce over everything.
Serves 8.
country : Tanzania
course : fish dish
source : African Cookery / Annette Merson