West African Fish
DownloadA tasty and filling, layered, fish dish from the Ivory Coast.
Quantities are four 4 portions.
This recipe contains the following types of ingredient: fish and seafood; plants and fungi.
Ingredients
Method
Preparation
Skin the onion and chop fine.
Cut the pumpkin into cubes.
Drain the coconut and reserve the "milk", cut the coconut into strips.
Fillet the fish and remove all bones and skin.
Wash the rice.
Cooking
In a medium sized heavy pan, stir fry the onions with the salt, chili, and pepper.
Once the onion is soft and translucent, turn the heat right down.
The ingredients are not stirred at all after this point.
Make a layer of pumpkin, then a layer of fish, then a layer of coconut and finally a layer of rice.
Mix the tomato puree with the coconut milk, and then make the volume of liquid up to 600 ml with hot water.
Carefully add the liquid to the cooking pot.
Cover tightly (use cling film or aluminium foil if necessary) and cook over the lowest possible heat for about 45 minutes (until everything is tender) and the liquid has been absorbed.
To serve
Serve hot directly from the cooking pot with a green veg.
Variations
The above instructions are a good compromise between West African cooking and European cooking without losing the basic authenticity of the dish.
Add a little FAIRTRADE white wine to the liquid, and garlic to the onions, for European taste buds.