Ingredients

• 1.5 kg thiof (white grouper), cleaned and cut into 6 thick steaks
• 750 g broken rice
• 200 ml vegetable oil
• 1 bunch flat-leaf parsley
• 8 cloves garlic
• 3 stalks green onions
• 3 scotch bonnet chilies
• 1 tsp black pepper
• 3 cubes bouillon cubes
• 2 onions
• 140 g tomato paste
• 50 g guedj (dried fermented fish)
• 20 g yeet (fermented sea snail)
• 1 tbsp tamarind pulp
• 2.5 L water
• 400 g cassava
• 1 head small white cabbage
• 3 carrots
• 1 eggplant
• 2 jaxatu (bitter garden eggs)
• 300 g sweet potato
• 6 okra
• to taste salt
• 2 limes

Method

1. 01
   Make the rof In a mortar, pound the parsley, six cloves of garlic, the green onions, one scotch bonnet, the black pepper, one crumbled bouillon cube and a pinch of salt into a coarse green paste.
2. 02
   Stuff the fish Cut two deep slits into the side of each fish steak, press the rof paste into the slits, rub any leftover paste over the outside, and leave the fish to rest.
3. 03
   Prepare the vegetables Peel and cut the cassava, sweet potato and carrots into large chunks, cut the cabbage into wedges, cut the eggplant into big pieces, and halve the jaxatu.
4. 04
   Fry the fish Heat the oil in a large heavy pot over medium high heat and fry the fish steaks for about three minutes on each side until golden, then lift them out onto a plate.
5. 05
   Soften the onions In the same oil, fry the chopped onions and the remaining two cloves of garlic, crushed, over medium heat, stirring often, until soft and golden.
6. 06
   Fry the tomato paste Loosen the tomato paste with a few tablespoons of water, stir it into the onions, and fry it, stirring often, until it turns a deep brick red and the oil separates at the edges.
7. 07
   Build the broth Pour in the water, then add the guedj, the yeet, the tamarind, the two remaining bouillon cubes, the two whole scotch bonnets and some salt, bring it to a boil, and let it bubble.
8. 08
   Simmer the vegetables Add the cassava, carrots, cabbage, eggplant, jaxatu and sweet potato to the pot, lower the heat, and simmer with the lid partly on.
9. 09
   Return the fish Slide the fried fish steaks and the okra into the broth and simmer gently until the fish is cooked through and the vegetables are tender.
10. 10
    Lift out fish and vegetables Carefully lift the fish, vegetables, guedj and whole chilies into a bowl, spoon a ladle of broth over them, and cover to keep warm, then leave about one and a quarter litres of broth in the pot and set any extra aside.
11. 11
    Cook the rice Stir the rinsed broken rice into the simmering broth, spread it level, cover the pot tightly, and cook on low heat, stirring gently once or twice, until the rice is tender and the broth is absorbed.
12. 12
    Crisp the bottom Leave the covered pot on low heat without stirring so a golden crust forms on the bottom of the pot.
13. 13
    Serve on a platter Spread the red rice on a large platter, set the fish in the center, arrange the vegetables around it, add pieces of the scraped bottom crust on the side, and serve with lime wedges.