Senegalese Fish and Rice Stew (Thiéboudienne) recipe | TASTE

Ingredients

• 1 bunch parsley, chopped
• 2 large cloves garlic, chopped
• 1 small fresh hot chilli
• 2 spring onions, chopped
• 8 thick firm fish steaks
• 4 T peanut oil
• 2 large onions, finely chopped
• 7,5 cm piece of dried smoked fish (we used dried snoek)
• 140 g tomato paste
• 9 cups slightly salted cold water
• 500 g butternut squash, peeled and diced
• 500 g sweet potatoes, peeled and diced
• 5 small turnips, quartered
• 8 wedges green cabbage
• 2 small brinjals, thickly sliced
• 5 carrots, scraped and cut into chunks
• 1 habanero chilli, spiked on a skewer
• 500 g rice