Countries › Ivory Coast › Tchep - fish with rice and a rich tomato sauce

Tchep - fish with rice and a rich tomato sauce

Traditional Ivorian dish made with rice and fish, often accompanied by a rich tomato sauce.

30 min

Prep

40 min

Cook

4

Serves

450 kcal

Calories

Ingredients

of long-grain rice2 cups

500g of fresh fish (such as tilapia or catfish)1 pieces

large onion, chopped1 pieces

tomatoes, chopped2 pieces

bell pepper, chopped1 pieces

of garlic, minced2 cloves

of ginger, grated1 teaspoon

of ground black pepper1 teaspoon

of salt1 teaspoon

of vegetable oil0.25 cup

of water4 cups

of tomato paste1 tablespoon

carrot, sliced1 pieces

of green beans, chopped0.5 cup

of chili powder (optional)0.5 teaspoon

Rinse the rice under cold water until the water runs clear, then soak it for about 30 minutes. Drain and set aside.

In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.

Stir in the garlic, ginger, and bell pepper, cooking for another 2-3 minutes.

Add the chopped tomatoes and tomato paste, and cook until the mixture thickens, about 5 minutes.

Season with salt, black pepper, and chili powder (if using).

Add the fish to the pot, gently coating it with the sauce. Cook for about 5 minutes on each side until the fish is cooked through.

Remove the fish and set aside.

Pour in the water and bring to a boil. Add the soaked rice, carrot, and green beans.

Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the water is absorbed.

Fluff the rice with a fork and serve topped with the fish and sauce.