Entree: Cote d'Ivoire – Southern Culinary Region – Tchep (Ivorian tomato-and-fish one-pot rice with vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Total 1 hr 20 min

Ingredients

- 4 firm white fish steaks, approx. 6 oz (170 g) each (e.g., snapper or grouper)
- 3 cups (600 g) broken long-grain rice, rinsed and drained
- 1/3 cup (80 ml) red palm oil
- 4 tbsp (60 g) tomato paste
- 3 large ripe tomatoes, chopped, about 14 oz (400 g)
- 2 large onions, about 10 oz (280 g) total, thinly sliced
- 4 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, whole (remove seeds for milder heat)
- 2 carrots, peeled and cut into 1/2-inch (1 cm) pieces
- 1 medium eggplant, cut into large chunks, about 10 oz (280 g)
- 1 cup (150 g) green cabbage, coarsely chopped
- 8 oz (225 g) okra, trimmed and halved
- 1 green bell pepper, sliced, about 6 oz (170 g)
- 2 medium plantains, ripe-firm, peeled and cut into 1-inch (2.5 cm) chunks (optional)
- 4 cups (960 ml) fish stock or water
- 1 bouillon cube (chicken or fish) or 1 tsp (5 g) bouillon powder
- 1 tsp (5 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) smoked paprika (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lime (about 2 tbsp / 30 ml)

Instructions

1. Heat the red palm oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook until soft and beginning to brown, about 8–10 minutes. Add the minced garlic and tomato paste; cook, stirring, 2–3 minutes to deepen the tomato flavor.
2. Stir in the chopped fresh tomatoes, smoked paprika, thyme, bay leaves, bouillon cube, and whole scotch bonnet. Cook until the tomatoes break down and form a thick sauce, about 8–10 minutes.
3. Add the firmer vegetables (carrots, eggplant, plantain if using) to the pot and coat with the sauce. Pour in 2 cups (480 ml) of the fish stock or water, bring to a simmer, cover, and cook gently for 10 minutes.
4. Nestle the fish steaks into the sauce, then add the cabbage, okra, and green pepper on top. Pour the remaining 2 cups (480 ml) stock or water over everything. Cover and simmer gently until the fish is just cooked through and the vegetables are tender, about 10–12 minutes.
5. Remove the fish and vegetables carefully and keep warm. Measure the remaining cooking liquid; you need enough to cook the rice — typically about 3 1/2 cups (840 ml) of liquid for 3 cups (600 g) rice total (adjust by draining a little liquid if too much).
6. Bring the cooking liquid back to a simmer, add the rinsed broken rice, stir once, reduce heat to low, cover tightly and cook until rice is tender and liquid is absorbed, about 18–22 minutes. If needed, steam off heat for 5 minutes with lid on.
7. Fluff the rice with a fork, adjust salt and pepper, then gently fold the reserved fish and vegetables into the rice or arrange them on top. Squeeze lime juice over the dish before serving. Discard bay leaves and the whole scotch bonnet unless you prefer extra heat.