🧂 Ingredients
- 400 g Rice(long-grain, rinsed)
- 200 g Smoked fish(cleaned, deboned, and flaked (e.g., mackerel, catfish))
- 1 large Onion(finely chopped)
- 400 g Tomatoes(pureed or crushed)
- 2 tablespoons Tomato paste
- 4 cloves Garlic(minced)
- 1 teaspoon Ginger(grated)
- 1 medium Carrots(diced)
- 1 Bell pepper(diced (any color))
- 3 tablespoons Vegetable oil
- 750 ml Vegetable broth or water
- 1 teaspoon Crayfish powder(optional)
- Salt(to taste)
- Black pepper(to taste)
- 1 Bay leaf
- 0.5 teaspoon Thyme(dried)
👨‍🍳 Instructions
- 1
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 3
Add tomato puree, tomato paste, diced carrots, and diced bell pepper. Cook for 5-7 minutes, stirring frequently, until vegetables are slightly tender and tomato paste darkens.
- 4
Stir in the rinsed rice, flaked smoked fish, crayfish powder (if using), bay leaf, and thyme. Mix well to coat the rice and fish with the tomato mixture.
đź’ˇ Tip: Ensure the smoked fish is evenly distributed. - 5
Pour in the vegetable broth or water. Season with salt and black pepper to taste. Bring the mixture to a boil.
đź’ˇ Tip: Taste the liquid before adding salt, as smoked fish can be salty. - 6
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 7
Let the rice rest, covered, off the heat for 10 minutes before fluffing with a fork.
- 8
Remove the bay leaf before serving. Serve hot.
đź’ˇ Pro Tips
- âś“Rinsing the rice thoroughly helps to prevent it from becoming mushy.
- âś“If you can't find smoked fish, you can use dried fish or even fresh fish, but the flavor will be different.
- âś“For a spicier version, add a finely chopped chili pepper along with the garlic and ginger.
🔄 Variations
- Add other vegetables like peas or green beans.
- For a richer flavor, use fish stock instead of vegetable broth.
- Serve with a side of fried plantains.