STEW AND RICE

 

calabaza
5 small sweet potatoes
cup of rice, per person
8 okra
3 - 4 chili peppers
2 goat peppers
2 green peppers
lb. dried codfish
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]