Thieboudienne

For the nokoss, blend 3 garlic cloves, parsley, green onion, green bell pepper, half the onion, chili pepper, 1 tsp salt, and black pepper into a paste. Make a lengthwise slit in each fish fillet, stuff it with some of the paste, and set aside.

Heat the oil in a wide pot over medium heat. Add the remaining onion, chopped tomato, and tomato paste; fry for about 15 minutes, stirring often, until the vegetables soften and the sauce turns deep red with the oil rising to the surface.

Pour in the fish stock, bring to a boil, then add the carrot, cassava, eggplant, and cabbage. Simmer for 15 minutes until the firm vegetables start to soften.

Gently add the stuffed fillets, okra, and whole chili pepper. Cover and cook over low heat for 10 minutes, until the fish is opaque inside. Transfer the fish and vegetables to a plate with a slotted spoon and cover to keep warm.

Rinse the broken rice in cold water three times and drain. Add it to the tomato broth along with the tamarind paste and fish sauce; stir, reduce the heat to low, cover, and cook for about 25 minutes until tender.

Turn off the heat and let the rice sit covered for 10 minutes, then fluff gently with a fork. Taste and add the remaining salt if needed.

Spread the rice on a large platter, arrange the fish and vegetables on top, and serve with lime wedges for squeezing.