Entree: Senegal – Casamance – Lakhou Bissap (Hearty Casamance-style stew of smoked fish and rice cooked with hibiscus leaves and West African aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 22 min

Additional 5 min

Total 45 min

Ingredients

- 1 lb (450 g) smoked white fish, boned and flaked (such as smoked cod)
- 2 cups (400 g) long-grain white rice, rinsed
- 4 cups (120 g) fresh hibiscus (roselle) leaves, chopped
- 1 large onion, finely chopped (about 200 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) tomato paste
- 2 medium tomatoes, chopped (about 300 g)
- 3 tbsp (45 ml) peanut oil or palm oil
- 1 scotch bonnet or habanero pepper, pierced (leave whole for less heat)
- 3 cups (720 ml) fish stock or water
- 2 tbsp (30 g) ground roasted peanuts or smooth peanut butter
- 1 bouillon cube (optional)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear; drain and set aside.
2. Heat the peanut oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 6–8 minutes.
3. Add the minced garlic and tomato paste; cook, stirring, 1–2 minutes until fragrant. Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes.
4. Add the chopped hibiscus leaves and cook, stirring, until they wilt and reduce, 3–4 minutes. If using ground peanuts or peanut butter, stir them in now to incorporate.
5. Pour in the fish stock or water, add the bouillon cube if using, salt, and pepper. Bring to a gentle simmer.
6. Stir in the rinsed rice and the whole scotch bonnet pepper. Nestle the flaked smoked fish into the rice mixture so it is mostly submerged. Cover, reduce heat to low, and simmer gently for 18–22 minutes until the rice is tender and liquid absorbed.
7. Remove from heat, discard the scotch bonnet (or leave in for extra heat if desired), stir in the lime juice and adjust seasoning. Let rest covered for 5 minutes.
8. Fluff the rice gently with a fork, garnish with chopped parsley or cilantro, and serve hot.