Tiébou Dienn

Description
Tiebou Dienn is sometimes called the national dish of Senegal. It can be made as simply, or as elaborately as one wants with the same combinations of vegetables chosen.

Ingredients
Roff (paste):
 * 2 bunches of cilantro
 * 4 scallions
 * 4 cloves of garlic
 * 1 Scotch bonnet pepper, seeded and minced
 * 1 cube Maggi
 * 1 tablespoon of oil Purée until smooth

Stew and rice :
 * 3-4 lb whole (like blue Snapper)
 * 3 onions, finely chopped
 * 3 Maggi cubes
 * 2 cans tomato paste
 * 6 cups of water
 * 2-3 inches of oil.
 * one-half calabaza
 * 5 small sweet potatoes
 * one-half cup of rice, per person
 * 8 okra
 * 3-4 chili peppers
 * 2 goat peppers
 * 2 green peppers
 * quarter pound dried codfish
 * one-half package of tamarind paste

Directions

 * 1) Roff (paste): 2 bunches of cilantro 4 scallions 4 cloves of garlic 1 Scotch bonnet pepper, seeded and minced 1 cube Maggi 1 tablespoon of oil Purée until smooth
 * : 3-4 lb whole (like blue Snapper) 3 onions, finely chopped 3 Maggi cubes 2 cans tomato paste 6 cups of water 2-3 inches of oil.Using a sharp knife, cut deep slits into the . Be careful not to slice all the way through. Stuff the slits with the Roff. Heat the oil in a large, heavy skillet or pot, and brown the on both sides. Remove the browned and drain on absorbent paper. Drain the pot of all but a few tablespoons of oil. To this, add onions, Maggi cubes, tomato paste, and water. Let simmer.
 * 1) Stew and rice : one-half calabaza 5 small sweet potatoes one-half cup of rice, per person 8 okra 3-4 chili peppers 2 goat peppers 2 green peppers quarter pound dried codfish one-half package of tamarind paste . Chop all vegetables, except okra, into large chunks. Okras should be left whole. Add vegetable, Maggi, peppers, codfish, and cook for 30 minutes, or until tender. Add for the last few minutes of cooking. When finished, remove all the vegetable and with a slotted spoon; and place into a container to keep warm.  Measure the liquid remaining in the pot. Either add water or remove excess liquid, as necessary, for the amount of rice to be cooked. (Use about two cups of water per cup of white rice.) Add rice, and let boil. The liquid from the residue of the, vegetables, and spices, will add flavor and color to the rice.
 * 2) To serve, spread rice in large platters; distribute and vegetables evenly. Reserve some sauce from pot to pour over the rice and vegetables. Garnish with lime wedges.