Ingredients:
2kg cracked rice (if you do not have this, simply whizz the rice in a blender until the grains are lightly broken)
500ml vegetable oil
2.2kg fish (preferably red grouper, but you can also use sea bream or even
catfish), scaled and cleaned then cut into thick steaks (gut the fish through the gills so that the belly flap of skin is intact in each steak — this makes them much easier to stuff later)
2 large onions
2 garlic cloves
1kg tomato purée
1 large bunch of parsley
4 Maggi or Jumbo cubes
2 hot chillies (Scotch bonnets typically)
coarse sea salt, to taste
freshly-ground black pepper, to taste
50g yett (smoked and dried winkles) [yét in Guinea]
100g piece of guedj (smoked and dried fish)
1/4 white cabbage
1/4 cauliflower, separated into large florets
2 large aubergines (eggplants), stalks removed and halved lengthways
700g small carrots, scraped and halved lengthways
3 wild aubergines (garden eggs), stalks removed and halved lengthways
1 cassava tuber, peeled and cubed
85g fresh okra, stalk ends trimmed off and halved lengthways