(cheb-oo-jen)

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

Fish

3-4 lb whole fish (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 fish. 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 fish on both sides. Remove the browned fish 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.

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 fish for the last few minutes of cooking. When finished, remove all the vegetable and fish 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 fish, vegetables, and spices, will add flavor and color to the rice.

To serve, spread rice in large platters; distribute fish and vegetables evenly. Reserve some sauce from pot to pour over the rice and vegetables. Garnish with lime wedges.

Bon Appetit!

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