Chadian Fish and Rice with Spiced Sauce
A flavorful and aromatic dish featuring pan-fried or baked fish served with fluffy rice and a vibrant, spiced tomato and onion sauce. This recipe highlights the use of common Chadian spices and fresh ingredients.
🧂 Ingredients
- 600 g White fish fillets(such as tilapia, Nile perch, or cod)
- 2 cups Rice(long-grain white rice)
- 2 medium Onions(1 chopped for sauce, 1 sliced for fish)
- 3 cloves Garlic(minced)
- 400 g Tomatoes(crushed or pureed)
- 1 tbsp Tomato paste
- 4 tbsp Vegetable oil(divided)
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Paprika
- 0.25 tsp Cayenne pepper(or to taste)
- 2 tbsp Lemon juice
- 4 cups Water(for cooking rice)
- to taste Salt
- to taste Black pepper
- a small bunch Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the rice thoroughly and cook it according to package directions, typically by simmering in 4 cups of water with a pinch of salt until tender and the water is absorbed. Keep warm.
💡 Tip: Add a bay leaf to the rice water for extra aroma. - 2
Pat the fish fillets dry and season them with salt, black pepper, and half of the minced garlic. You can pan-fry them in 2 tbsp of oil until golden brown and cooked through, or bake them at 200°C (400°F) for 12-15 minutes.
💡 Tip: Avoid overcooking the fish to keep it moist. - 3
While the fish is cooking, prepare the sauce. Heat the remaining 2 tbsp of vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the remaining minced garlic, cumin, coriander, paprika, and cayenne pepper to the skillet. Cook for 1 minute until fragrant.
- 5
Stir in the crushed tomatoes and tomato paste. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
- 6
Stir in the lemon juice and season the sauce with salt and black pepper to taste.
💡 Tip: Taste and adjust seasonings as needed. - 7
To serve, spoon the fluffy rice onto plates. Top with the cooked fish fillets and generously ladle the spiced tomato sauce over the fish and rice. Garnish with chopped fresh parsley.
💡 Tip: Serve immediately for the best flavor and texture.
💡 Pro Tips
- ✓If using whole fish, ensure it's cleaned and scaled properly. You can also score the fish to allow the flavors to penetrate.
- ✓For a richer sauce, you can add a splash of fish broth or water.
- ✓Consider adding a finely chopped bell pepper to the sauce for extra color and flavor.
🔄 Variations
- Serve with a side of steamed or sautéed greens like spinach or collard greens.
- Add a pinch of dried chili flakes to the sauce for more heat.
- If you prefer, you can grill or steam the fish instead of pan-frying or baking.