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Mbakhal
Mbakhal is a traditional Senegalese recipe for a classic one-pot dish of mixed fish with rice in a tomato, onion and hot chilli base with cassava, carrots and cabbage. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Mbakhal.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesSauce RecipesSenegal Recipes
Also spelled mbaxal, this is a classic red riced dish from Senegal.
Ingredients:
1kg firm fish (saltwater and freshwater eg
carp, bream, Nile perch etc)
50g smoked and dried fish, flaked
50g yett (dried shellfish, typically winkles of some kind)
250g onion, finely chopped
100g
spring onions
100g
diakhatou (bitter tomato)
2 tbsp
tamarind paste
1kg rice
25g
nététou
600g tomatoes
200g cassava, peeled and cut into cubes
2 hot chillies, stems removed and pounded to a paste
250g carrots, peeled and cut into cubes
700g cabbage, cored and cut into wedges
oil for frying
juice of 4 limes
Method:
This dish is based on a mixture of both freshwater and saltwater fish. Finely chop 100g of the onions, add a little oil to a casserole, stir in the onions and fry for about 10 minutes, or until well browned. Add the cassava, carrots and cabbage, then lay the fish pieces on top. Barely cover with water, bring to a boil then reduce to a simmer, cover the pot and cook for 60 minutes.
Remove the fish and vegetables from the pot, arrange on a dish and add the tamarind paste then set aside to keep warm.
Wash the rice, add to the broth remaining in the pan, along with the dried fish and dried shellfish, bring back to a simmer and cook for 15 minutes. In the meantime, slice the remaining onions then fry in a little oil until nicely browned (about 10 minutes). Chop the tomatoes, add to the onions and cook for about 10 minutes, or until the tomatoes begin to break down and form a sauce.
Combine the nététou, spring onions and chillies in a mortar. Pound to a paste then stir into the tomato sauce mixture.
Drain the rice and place on a serving dish. Arrange the fish and vegetable mix on top. Take the tomato sauce off the heat and stir in the lime juice. Pour over the top of the fish and serve.
