Name: Senegalese Rice with Fish
Cook time: 3 hr
Total time: 3 1/4 hr
Yield: Makes 6 servings
Ingredients: 2 1/8 cups chopped onion (from 3 medium); 1 1/4 cups peanut oil; 5 large garlic cloves (2 cloves finely chopped and 3 cloves chopped); 1/4 cup plus 2 tablespoons tomato paste; 3 1/2 cups reduced-sodium chicken broth (28 fl oz); 1 1/2 lb fresh cassava (also called yuca); 1/8 lb eggplant; 3 medium carrots, cut crosswise into 1/2-inch pieces (1 1/4 cups); 2 medium turnips, cut into 1-inch pieces (2 1/2 cups); 1/8 lb cabbage, cored and cut into 1-inch pieces (4 cups); 8 small fresh or frozen okra (2 oz); 1 (2-oz) piece dried fish such as stockfish (optional), broken into 2 or 3 pieces; 4 cups water; 2 1/4 teaspoons salt; 1 1/2 teaspoons cayenne; 1/8 cup loosely packed fresh flat-leaf parsley leaves; 3 (1-lb) whole white-fleshed fish (each about 12 inches long) such as red snapper, cleaned, leaving head and tail intact; 2 cups long-grain white rice (1/8 lb); a large nonreactive roasting pan (16 by 13 by 3 inches; see cooks' note, below)

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person.

In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do.

If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

Cooks' note:

Stainless steel, glass, and enameled cast iron are nonreactive, but avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients in them.

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