Cookbook:Boule-Di (Senegalese Fish and Rice)

Boule-di, also known as boule (pronounced "boo-lay"), is a traditional West African dish that originated in Senegal. It is a hearty and flavorful one-pot meal made with a combination of fish, vegetables, and rice. This dish is popular for its aromatic spices, vibrant colors, and rich taste.

Ingredients

 * 2 pounds firm white fish fillets (such as cod or tilapia)
 * 2 tablespoons vegetable oil
 * 1 large onion, finely chopped
 * 4 garlic cloves, minced
 * 1 can (14 ounces) diced tomatoes
 * 1 red bell pepper, diced
 * 1 green bell pepper, diced
 * 2 carrots, diced
 * 1 cup frozen okra, sliced
 * 1 tablespoon tomato paste
 * 1 teaspoon paprika
 * 1 teaspoon ground cayenne pepper (adjust to your preferred level of spiciness)
 * 1 teaspoon ground black pepper
 * 1 teaspoon dried thyme
 * Salt to taste
 * 2 cups long-grain rice
 * 4 cups fish or vegetable broth
 * Chopped fresh parsley or cilantro (for garnish)

Equipment

 * Large pot or Dutch oven with a lid
 * Wooden spoon or spatula
 * Cutting board
 * Knife
 * Measuring cups and spoons
 * Paper towels

Procedure

 * 1) Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into medium-sized chunks and set aside.
 * 2) Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they turn translucent and fragrant.
 * 3) Add the diced tomatoes, red and green bell peppers, carrots, and frozen okra to the pot. Stir well to combine with the onions and garlic.
 * 4) Add the tomato paste, paprika, cayenne pepper, black pepper, dried thyme, and salt to the pot. Stir everything together to evenly distribute the spices and coat the vegetables.
 * 5) Gently place the fish chunks on top of the vegetable mixture. Then add the rice, spreading it evenly over the fish and vegetables.
 * 6) Carefully pour the fish or vegetable broth into the pot, making sure it covers the fish and rice mixture. The liquid should be about 1 inch above the ingredients.
 * 7) Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and cover the pot with a lid. Allow to simmer for about 20–25 minutes, or until the rice is tender and the fish is cooked through.
 * 8) Remove the pot from heat and let it sit for a few minutes with the lid on. This allows the flavors to meld together. Serve hot, garnished with fresh parsley or cilantro.