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Fish in the manner of Dakar
Any goes well in a Thebouidienne (pronounced CHEB-O-DJIN). If you use fillet of sole or flounder, roll up the fillets before cooking in this manner. We found this recipe in an out-of-the-way restaurant in Dakar frequented only by the Senegalese and consider it one of the best dishes in Africa.
- 1 cup onions, chopped finely
- 1/2 cup green peppers, chopped
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 4 oz. oil or margarine
- 1 6-oz. can tomato paste
- 3 6-oz. cans water
- 8 1/2-lb. pieces fillet such as Haddock, Halibut, etc.
- 8 wedges cabbage, 2 inches wide
- 8 halves sweet potato
- 1 4-oz. jar whole pimentos
- 1 cup cooked rice
- 8 cups cooked rice
- hot chili pepper (from a jar)
- In a 6-quart Dutch oven: Sauté: 1 cup onions, chopped finely, 1/2 cup green peppers, chopped, 1 tsp. salt and 1/4 tsp. cayenne pepper in 4 oz. oil or margarine until lightly browned.
- Add: 1 6-oz. can tomato PASTE and 3 6-oz. cans water.
- Blend smooth. Lay 8 1/2-lb. pieces FILLET such as Haddock, Halibut, etc., at bottom of pan.
- Lay over : 8 wedges cabbage, 2 inches wide 8 halves sweet potato. Cover tightly and simmer for one hour over low heat until vegetables and are done.
- Add 1 4-oz. jar whole pimentos and cook for 2 minutes longer.
- In a large soup plate: Arrange 1 cup COOKED rice as a bed. Place 1 PORTION in the center.
- Arrange around the : 1 cabbage WEDGE, 1 sweet potato HALF, 1 WHOLE pimento, HOT chili pepper (from a jar).