Ingredients
| 2 |
medium onions |
| 5 to 10 ml |
chili powder |
| 10 ml |
salt |
| 5 ml |
FAIRTRADE freshly ground black pepper |
| a little |
cooking oil |
| 500 gm |
pumpkin |
| 600 gm |
haddock |
| 1 |
fresh FAIRTRADE coconut |
| 250 gm |
FAIRTRADE white rice |
| 1 tube |
tomato puree |
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water |
| FAIRTRADE |
Sources
Fresh food
Rice
Herbs and Spices
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Sourcing Notes
Fresh coconut can be hard to find and a challenge to open.
A good substitute is a can of coconut milk and 100 gm flaked coconut pieces.
Pumpkin is seasonal. A good substitute is carrot.
Cod cheeks avoid the filleting and skinning work as well as having no bones.
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Method
Preparation
Skin the onion and chop fine.
Cut the pumpkin into cubes.
Drain the coconut and reserve the "milk", cut the coconut into strips.
Fillet the fish and remove all bones and skin.
Wash the rice.
Cooking
In a medium sized heavy pan, stir fry the onions with the salt, chili, and pepper.
Once the onion is soft and translucent, turn the heat right down.
The ingredients are not stirred at all after this point.
Make a layer of pumpkin, then a layer of fish, then a layer of coconut and finally a layer of rice.
Mix the tomato puree with the coconut milk, and then make the volume of liquid up to 600 ml with hot water.
Carefully add the liquid to the cooking pot.
Cover tightly (use cling film or aluminium foil if necessary)
and cook over the lowest possible heat for about 45 minutes
(until everything is tender) and the liquid has been absorbed.
To serve
Serve hot directly from the cooking pot with a green veg.
Variations
The above instructions are a good compromise between West African cooking and European cooking without losing the
basic authenticity of the dish.
Add a little FAIRTRADE white wine to the liquid, and garlic to the onions, for European taste buds.
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