The ancestral dish of Jollof rice featuring fish cooked in tomato-based sauce with an array of vegetables, creating Senegal's national dish. Fish is stuffed with rof (herb paste) and cooked separately, while vegetables and rice simmer together for a complete one-plate meal.
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24 items
Prepare rof (stuffing paste) by mixing garlic, chopped parsley, chopped scallions, 1 tbsp oil, salt, and black pepper into thick paste
Make slits in fish portions and stuff with rof paste, season fish with salt
Blend tomatoes, red bell peppers, scotch bonnet, and half the onion into smooth puree
Heat remaining oil in large heavy pot over medium-high heat
Gently fry stuffed fish pieces until golden on both sides, about 3 minutes per side, then set aside
Add onion to pot and sauté until softened
Add tomato paste and fry, stirring constantly, until paste darkens
Pour in blended tomato mixture and stir to combine
sauce, stirring occasionally, until thickened and oil rises to surface
Add fish stock or water, tamarind, crushed bouillon cubes, and bay leaves, bring to boil
Add cassava, sweet potato, and carrots to sauce and cook for 10 minutes
Add cabbage wedges, eggplant, and optional okra and turnip, cook for 5 minutes
Gently place fried fish pieces on top of vegetables and for 8-10 minutes until fish is cooked through
Carefully remove fish and vegetables with slotted spoon and keep warm
Add rinsed rice to remaining sauce and stir gently
Cover pot tightly and cook rice on low heat until tender and liquid absorbed, 25-30 minutes
Remove from heat and let rice rest covered for 5 minutes
Serve rice on large platter with fish and vegetables arranged on top
