Thieboudienne

Make the rof paste

Blend the parsley, garlic and one scotch bonnet pepper into a rough paste.

Stuff the fish

Cut small pockets into the fish steaks and pack them with the rof paste.

Sear the fish

Sear the stuffed fish in the oil until lightly browned on both sides, then set aside.

Build the broth

In the same pot, fry the onion and tomato paste, then add the water, dried fish and dried shrimp and bring to a boil.

Simmer the vegetables

Add the carrots, cassava, eggplant and the remaining scotch bonnet pepper, and simmer until the vegetables are tender.

Add cabbage and fish

Stir in the cabbage wedges and the seared fish, and simmer everything together a little longer.

Remove the solids

Lift out the fish and vegetables and set them aside, keeping the flavorful broth in the pot.

Cook the rice

Stir the rice into the broth and simmer until it's tender and has absorbed the liquid.

Rest the rice

Let the rice rest, covered, off the heat.

Plate and serve

Mound the rice on a platter, top with the fish and vegetables, and serve with tamarind and chili sauce on the side.