Chebu Jen

*Peanut Oil, 0.25 cup (remove)
Walleye (fish), 16 oz (remove)
Cabbage, fresh, 0.5 head, small (about 4-1/2" dia) (remove)
Carrots, raw, 2 large (7-1/4" to 8-1/2" long) (remove)
Okra, 4 pods (3" long) (remove)
*bouillon chicken Maggi, 2 serving (remove)
Pepper, red or cayenne, 1 tbsp (remove)
Pepper, black, 1 tsp (remove)
*White Rice, medium grain, 7 cup (remove)
Parsley, 5 sprigs (remove)
Green Peppers (bell peppers), 0.25 cup, strips (remove)
*dried fish, 5 gram(s) (remove)
Onions, raw, 0.25 cup, chopped (remove)
Water, tap, 8 cup (8 fl oz) (remove)
Summer squash, 1 cup, chopped (remove)

Clean fish, then cut into filets. Use food processor and make spices to put into fish. Insert into fish. Fry in hot peanut oil in large pot, once fried, add water and then add cabbage, carrots and other veggies until soft. Then add maggi and rice and cook until water evaporates. Add habanero pepper the last 10 minutes. Stir only infrequently and allow rice on bottom to become brown and crispy once water has evaporated. Once rice is dry, dish out onto platter and scrape rice on bottom of plate. Can prepare the okra on the side.

Makes 10 equal size servings.

Number of Servings: 10

Recipe submitted by SparkPeople user CNIANE.