JELLOF RICE AND FISH

This jellof rice is different from my previous post on jellof rice in that I didn't use meat stock or meat in it.
 This is also the first time I've used this fish. Its called kpanla in the mkt. Don't know any other name for it. Its big eyed . I had to get rid of the head.

Ingredients

1)Rice

2)Carrots

3)Green beans

4)Green pepper

5)Gino tomatoes paste

6)Pepper(cayenne and regular pepper)

7)Royco

8)Fish

9)Salt

10)Spices

11)Crayfish

12)Onions(diced)

13)Tomatoes.

PROCESS

 Slice the carrot, green pepper an green beans.

 Pound the cayenne pepper, normal pepper and crayfish together.

 Blend the tomatoes.

 Spice the fish with some fresh pepper,curry, salt,royco and onions. Leave for 1hour to marinate.

 Parboil the rice. And drain. Rinse with clean water and leave to drain in the colander.

 Fry the fish till golden brown and with the left over oil in the pan add in the tomatoes paste,pepper mixture and blended tomatoes

 Fry for 8-10minutes. Add in the onions. Fry for another 5minutes.

 Add in the curry,royco,salt to taste,and chicken seasoning. Stir . Remove a little bit of the sauce before adding water.Add in like 2cups of water. Its always important not to over cook the jellof rice.

 Leave to boil. Then add in the rice. Cook till the moisture is almost dry. Check to see if the rice is cooked. If not add more water.(An alternative method is pouring the sauce into the pot of rice and not the other way round to reduce burning)

 Add in the sliced vegees over the rice . And cover to cook with the last bit of moisture so they don't over cook.

 When the moisture dries out, mix the rice with the reserved sauce and serve.

Bon apetit!