Ingredients

Method

Season the fish with salt and pepper. In a large pot, heat oil over medium heat, then add fish, turning occasionally until browned. Remove and set aside.

In the same pot, add onions and sauté until translucent. Add tomatoes, tamarind paste, Scotch bonnet pepper, salt, and black pepper. Cook until the mixture thickens.

Add the carrots, eggplant, cassava root, parsnips, and dried smoked fish if using. Cover with water or fish stock and bring to a boil. Reduce the heat and let it simmer until vegetables are tender.

Remove the vegetables and set aside. Rinally, add the rice into the pot, stir, cover and let it cook until it absorbs all the liquid and is fully cooked.

Return the vegetables and fish to the pot, heat through.

Serve the dish hot, with the fish, vegetables, and sauce on top of the rice.