Thieboubjen, the National Dish of Senengal

• 1 cup parsley
• 1 cup green onions
• 1 habanero pepper
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 3 garlic cloves
• 3 1/2 pounds halibut steak
• Vegetable oil, for sauteing
• 2 pounds onions, chopped
• 1 quart tomato paste
• 1 1/2 gallons water
• 1 1/2 pounds cabbage, chopped
• 1 pound cassava, sliced
• 2 pounds carrots, sliced
• 1 eggplant, sliced
• 3 fish boullion cubes
• 3 pounds basmati rice

1. Grind parsley, green onions, habanero pepper, black pepper, cayenne pepper, and garlic cloves and stuff the halibut steaks with the mash.
2. Saute the steaks until golden.
3. Add onions and tomato paste and let cook for 20 to 30 minutes.
4. Add water and all the vegetables and let cook until they are done.
5. Remove the fish and vegetables from the broth and set aside.
6. Add the boullion cubes to the broth.
7. Add rice to the broth and cook for 45 minutes.
8. Serve with fish and vegetables.

parsley, green onions, pepper, black pepper, cayenne pepper, garlic, vegetable oil, onions, tomato, water, cabbage, cassava, carrots, eggplant, boullion cubes, basmati rice

Taken from www.foodnetwork.com/recipes/thieboubjen-the-national-dish-of-senengal-recipe.html (may not work)