|2 cups||YELLOW ONIONS|
|1 teaspoon||CRUSHED RED PEPPER|
|1 teaspoon||BLACK PEPPER|
|4 ounces||PEANUT OIL|
|2 pounds||PUMPKIN (or yellow squash)|
|2½ pounds||HALIBUT filleted|
|2 cups||WHITE RICE|
|2 quarts||WATER plus|
|WATER from the COCONUT|
|6 ounces||Can TOMATO PASTE|
Africans prepare fish in many interesting ways. Coconut is often used in cooking fish, as are pumpkin and squash as presented in the recipe below.
In this dish the rice absorbs the flavors of all the ingredients and seasonings in the steaming process with most delicious results. This is an ideal dish to cook in individual casseroles if you have them. The secret is to cover the casseroles tightly so that the rice steams. Use aluminum foil if your casseroles do not have lids.
In a 6-quart Dutch oven or casserole baking dish: Saute: 2 cups YELLOW ONIONS chopped finely with 1 tsp. CRUSHED RED PEPPER 1 Tbs. SALT 1 tsp.
BLACK PEPPER in 4 oz. PEANUT OIL until soft but not brown.
Peel 2 Ibs. PUMPKIN (or yellow squash). Cut in 1 inch slices and lay over the onions. Place 2½ lbs. HALIBUT filleted, cut in ½- to ¾-inch slices, carefully over the pumpkin. Arrange 1 cup COCONUT peeled and cut in 1-inch strips over the fish. Pour 2 cups WHITE RICE, uncooked, over the coconut and sprinkle with salt. Combine: 2 quarts WATER with the WATER from the COCONUT and 1 6-oz. can TOMATO PASTE. Pour this liquid into the pot carefully so as not to disturb contents.
Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed. Serve directly from the dish in which it is cooked. Do not stir before serving.
Section out portions, cut through, and remove with a wide spatula.
Extracts from: Bea Sandler. The African Cookbook. Diane & Leo Dillon (Illust.). New York: Carol Publishing Group, 1993. African Studies Main Menu Editor: sisskind@...
Posted to MM-Recipes Digest V4 #12 by maintech@... on Jun 08, 99
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