Thieboudienne: Senegalese Jollof Rice and Fish

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1. 1Step 1: Grind the parsley, garlic, scotch bonnet, bouillon, black pepper, and salt into a rough paste using a mortar and pestle or a food processor.
2. 2Step 2: Poke two holes into the flesh of the fish and stuff them with the parsley mix.
3. 3Step 3: Broil or fry the fish until it is golden brown on each side, and set aside for the sauce.
4. 4Step 4: Grind the scotch bonnet peppers and garlic into a rough paste using a mortar and pestle or a food processor.
5. 5Step 5: Saute the sliced onions in the oil over medium heat until translucent.
6. 6Step 6: Add the tomato paste and stir fry for 5 minutes. The tomato paste may start to brown a little.
7. 7Step 7: Add the ground garlic and scotch bonnet and stir fry for another 2 minutes.
8. 8Step 8: Add bouillon, black pepper, and 8 cups of water. At this stage, taste the sauce for salt and adjust to your preference.
9. 9Step 9: Add the tough vegetables first to the sauce and cook until tender. In this case, add the sweet potatoes, cook until tender and remove, then the carrots, cook until tender and remove. Continue adding the vegetables until all are cooked.
10. 10Step 10: Set the cooked vegetables aside and then add the fish and cook in the sauce for 2-5 minutes.
11. 11Step 11: Once the fish has simmered in the sauce for 2-5 minutes, gently remove it from the sauce.
12. 12Step 12: Drain the soaked rice and pour it into the sauce. The sauce should just cover the rice. Adjust the amount of water at this stage if needed to make sure the rice is just covered.
13. 13Step 13: Cover the pot and simmer on low-medium heat for 15-20 minutes. You may seal the cover of the pot with foil to prevent steam from escaping.
14. 14Step 14: At the 15 minute mark, check that the rice has absorbed the moisture and is soft. Cover and cook for another 5 minutes if it needs more time. If the water has dried up and the rice is still not soft, add 4 tbsp of water, cover, and allow to cook.
15. 15Step 15: Serve hot with the vegetables and fish, and lime wedges.