How to make Senegalese style jollof
Ingredients - The Fish A handful of parsley about a heaping cup 3 cloves of garlic 1 Scotch bonnet/habanero pepper 1 tsp of shrimp bouillon 1 tsp of black pepper 1 tsp of salt 2.5 lbs blue snapper fish cut into fish steaks or any white fish The Rice 2 cups of broken jasmine rice or regular jasmine rice soaking 1 sweet potato 1 purple eggplant 4 carrots ½ a head of cabbage 3 Scotch bonnet/habanero pepper 2 bell peppers The Sauce 1 cup of vegetable oil 1 cup of tomato paste 1 large onion sliced 3 cloves of garlic 2 Scotch bonnet/habanero pepper 3 tbsp shrimp bouillon 1 tsp of black pepper Salt to taste Instructions - Marinating the Fish With a mortar and pistol or in a food processor, grind the parsley, garlic, scotch bonnet, bullion black pepper and salt into a rough paste. Poke two holes into the flesh of the fish and stuff them with the parsley mix. Broil or Fry the fish until it is golden brown on each side and set aside for the sauce. How to Cook the...