FRIJE

Instructions

• 1.   Preparation:
  
  Start by cleaning the fish (clean and gut it).
  Retrieve the parsley leaves. Add 2 minced garlic cloves. Blend everything with 1/2 bouillon cube, a good pinch of chili powder, a small pinch of salt, and pepper.
  Make a hole in the fish flesh, lengthwise. Fill the holes with the parsley stuffing.
  Heat the 25cl of oil.
  When the oil is hot, brown the fish for a few minutes on each side. Sprinkle salt on top.
  When the fish is nicely browned, remove and set aside.
  Chop the onion. Scrub the yët by scraping the skin with a knife. Cut it in half to release all the flavors.
  Add two minced garlic cloves, the yët, and the onion to the hot oil and let it brown for 2 minutes, stirring occasionally.
  Add 1 teaspoon of nététou (optional). Mix and let it cook for about 1 minute.
  When the onions and yët are nicely browned, add 2.25L of water.
  Scrub the guédié by scraping it with a knife. Add it to the pot. Also add the half cabbage and the eggplant cut in half lengthwise, the peeled carrots and cassava, the fresh chili pepper, and the two okras with the ends removed.
  Add salt and mix lightly.
  Let it cook for 20 minutes over low heat.
  
  Roughly chop 1 onion and blend it with a pinch of chili powder and pepper, 2 minced garlic cloves, green onion, yellow, and red bell peppers.
  Add this mixture to the pot.
  Also add the fish. Mix lightly and cook for 20 minutes over medium heat. If any vegetables are cooked in the meantime, remove them.
• 2.   When the vegetables and fish are cooked, remove and set aside.
  Once you have removed the fish and vegetables, wash and steam the rice using a couscous steamer or microwave. Normally, 10 minutes are enough with a couscous steamer and 5 minutes in the microwave.
  After steaming, also remove the yët and guédié and put them in the vegetable bowl. Only the sauce should remain in the pot.
  Add a ladle of sauce to the vegetable bowl.
  Retrieve a second ladle of sauce in a small bowl and add the tamarind. Mix well with a spoon and set aside.
  Taste the seasoning and add salt if needed.
  Add the steamed rice to the sauce and mix. Cook over low heat for 30 minutes, stirring every 10 minutes.
  To make sure the rice is cooked, take a few grains between your fingers and crush them. If they are soft, it's cooked, otherwise, cook for a few more minutes.
• 3.   While the rice is cooking, prepare the nététou sauce.
  To do this, heat the oil. Add the 2 chopped onions and let them brown for 5 minutes, stirring occasionally. Also add the diluted tomato paste with 1/3 glass of water. Mix and cook for 5 minutes over low heat.
  Add 1/2 glass of water, crushed mixture of green onion, green, yellow, and red bell peppers, green chili pepper, a lot of chili if you can handle it, pepper, and the two tablespoons of nététou. Mix and cook for 5 minutes over low heat.
• 4.   Serve rice in a large bowl. Add some colored rice from the bottom of the pot. This is called "hoogne".
  Place the fish and vegetables on top.
  Serve with the nététou sauce and the beugueuthie sauce on the side.
  Enjoy with lemon.

Nutritional information *