Prep 15 mins
Cook 45 mins
Africans prepare fish in many intesting ways. In this dish the rice absorbs the flavors of all the ingredients and seasonings in the steaming process with most delicious results. I found this on the internet. Posted for ZWT7-Africa.
- 2 cups yellow onions, chopped finely
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 ounces peanut oil
- 2 lbs pumpkin or 2 lbs yellow squash, peeled and cut into 1-inch slices
- 2 1⁄2 lbs halibut, filleted and cut in 1/2 to 3/4 inch slices
- 1 cup coconut, peeled and cut in 1 inch strips
- 2 cups white rice, uncooked
- 2 quarts water plus the water from the coconut
- 1 (6 ounce) can tomato paste
- In a 6-quart dutch oven, saute onions,crushed redpepper,salt, and black pepper in peanut oil until soft but not brown.
- Lay prepared pumpkin over the onions.
- Place halibut carefully over the pumpkin.
- Arrange coconut strips over the fish.
- Pour uncooked white rice over the coconut and sprinkle with salt.
- Combine the water, coconut water and tomato paste and pour carefull into the pot so as not to disturb contents.
- Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed.
- Serve directly from the pot. Do not stir before serving.