A hearty tomato-based stew cooked with vegetables and served over aromatic broken rice.
Sear the white fish in a pot, then remove.
Add crushed tomatoes and a little water to the same pot to create a base.
Add large-cut carrots, cassava, and eggplant to the pot.
Simmer for 40min at medium heat until vegetables are tender.
Steam the rice separately over a double boiler until fluffy.
Serve the fish and vegetables layered on top of the steamed rice.
Replace white fish with chunks of earthy sweet potato
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