INGREDIENTS

INSTRUCTIONS

99    
Africans prepare fish in many interesting ways. Coconut is often used
in cooking fish, as are pumpkin and squash as presented in the recipe
below. In this dish the rice absorbs the flavors of all the
ingredients and seasonings in the steaming process with most  delicious
results. This is an ideal dish to cook in individual  casseroles if you
have them. The secret is to cover the casseroles  tightly so that the
rice steams. Use aluminum foil if your casseroles  do not have lids.
In a 6-quart Dutch oven or casserole baking dish: Saute: 2 cups YELLOW
ONIONS chopped finely with 1 tsp. CRUSHED RED PEPPER 1 Tbs. SALT 1
tsp. BLACK PEPPER in 4 oz. PEANUT OIL until soft but not brown.  Peel 2
Ibs. PUMPKIN (or yellow squash). Cut in 1 inch slices and lay  over the
onions. Place 2 1/2 lbs. HALIBUT filleted, cut in 1/2- to  3/4-inch
slices, carefully over the pumpkin. Arrange 1 cup COCONUT  peeled and
cut in 1-inch strips over the fish. Pour 2 cups WHITE  RICE, uncooked,
over the coconut and sprinkle with salt.  Combine: 2 quarts WATER with
the WATER from the COCONUT and 1 6-oz.  can TOMATO PASTE. Pour this
liquid into the pot carefully so as not  to disturb contents.  Cover
tightly and allow to cook gently for about 30 minutes or until  rice,
fish, and vegetables are tender and the liquid is absorbed.  Serve
directly from the dish in which it is cooked. Do not stir  before
serving.  Section out portions, cut through, and remove with a wide
spatula.  Extracts from: Bea Sandler. The African Cookbook. Diane & Leo
Dillon  (Illust.). New York: Carol Publishing Group, 1993. African
Studies  Main Menu Editor: sisskind@sas.upenn.edu  Posted to MM-Recipes
Digest V4 #12 by maintech@ne.infi.net on Jun 08,

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