POISSON DE GUINE (GUINEAN FISH)

 

Dried shrimp can be bought in Oriental food shops and in the gourmet or spice sections of many supermarkets. If you don’t find it pre-ground, you can crush it in a mortar and pestle. Note that you must begin preparations for this dish a day in advance.

 

2 bay leaves

2 whole peppercorns

2 cloves

1 cup cooking oil

1 large or 2 small fish (2 - 3 lbs.)

salt

pepper

1 large onion, chopped

2 large tomatoes, chopped

2 tsp. tomato paste

2 chili peppers or 1 tsp. cayenne pepper

1 tblsp. ground dried shrimp (optional)

2 cups dry rice, cooked

 

GARNISH

1 onion, sliced and separated into rings

1 plantain, sliced in rounds

2 tblsp. oil

1 green bell pepper, slivered

2 eggs, hardboiled and sliced

 

Soak bay leaves, peppercorns and cloves in 1/3 cup of the oil overnight, to flavor it.

The next day, rub fish all over with salt and pepper, and then with the flavoured oil. The preferred cooking method is grilling over a charcoal fire. As an alternative, put fish on a rack over a pan to catch drips, and broil in the oven for 6 - 10 minutes per side, until flesh is tender and flaky.

Meanwhile, make a sauce by heating the remaining oil and frying the onions, tomatoes, tomato paste and hot pepper. After 2 or 3 minutes, add dried shrimp.

In another pan, prepare for the garnish by lightly browning onion rings and plantain pieces in the 2 tblsp. oil. To serve, start by piling the cooked rice on a large platter with raised edges. Lay fish atop the rice and spoon the sauce over it. Garnish with onion rings, plantain pieces, green pepper slivers and egg slices.

 

Serves 4 - 6.

 

country : Guinea

course : fish dish

 

source : The Africa News Cookbook : African Cooking for Western Kitchens / Tami Hultman