Kebbeh Kunda Benachin

Ingredients

 * 1 bonga fish
 * 6 white fish
 * 2-4 onion
 * pepper, black and red
 * 1 big Jumbo cube (bullion)
 * 1/4 cup tomato paste
 * 4 cups small grain rice
 * 1 1/2 cup oil
 * pumpkin
 * tomatoes
 * bitter tomato

Directions

 * 1) Clean all the fish and add salt. (The bonga fish is to add flavour.)
 * 2) Start heating the oil in a deep pot.
 * 3) Chop up the onion
 * 4) Prepare the "Nokas" as follows: pound pepper (red and black) together. Add 1/2 of the chopped onion to the pounded #pepper mixture and continue to pound. Add 1 big jumbo. Set Nokas aside.
 * 5) Squish the tomatoes separately and add the other half of the chopped up onion mix.
 * 6) Put cleaned fish in whole into the hot oil. Oil should cover the fish about 1/2 of the way up.
 * 7) Sprinkle crushed tomatoes/oinion mixture onto the frying fish.
 * 8) Dilute the tomato paste with water until runny and add to frying fish.
 * 9) Don't stir the frying fish mixture but wait until the oil is red (from the tomato paste).
 * 10) Add 1 can of water to the fish.
 * 11) Add bitter tomato and pumpkin (choppped up into big pieces). Add salt to taste.
 * 12) Rinse rice off twice. Don't overwash.
 * 13) Put rice in metal collander over boiling mixture to steam. Seal gap with a rag.
 * 14) Take fish out and veggies when cooked. Set aside. Leave the broth in the pot.
 * 15) Add Nokas to the broth. Add steamed rice to finish cooking.
 * 16) Reduce heat. Cook rise until only oil is left.
 * 17) Eat.