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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.