Guinean One-Pot Smoked Fish Rice

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This hearty Guinean rice dish layers flaky smoked fish into a fragrant tomato and pepper base, then steeps it all together with tender vegetables. Served as a complete one-pot meal, it's a beloved weeknight staple across coastal Guinea. Each spoonful balances smoky, tangy, and gently spicy flavors over perfectly fluffy grains.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 6 gSugar
• 22 gProtein
• 720 mgSodium
• 680 mgPotassium
• 110 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Tomato Base

• 2 tablespoons palm oil or vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 Scotch bonnet peppers, pierced with a knife
• 3 ripe tomatoes, finely chopped
• 2 tablespoons tomato paste

For the Rice and Fish

• 2 cups long-grain parboiled rice, rinsed until water runs clear
• 1 lb smoked mackerel or smoked fish, deboned and flaked
• 1 medium eggplant, peeled and cubed
• 1 cup fresh okra, sliced into 1/2-inch rounds
• 2 1/2 cups warm water or fish stock
• 1 1/2 teaspoons fine sea salt, plus more to taste
• 1 cup amaranth or spinach leaves, roughly chopped
• 1/4 cup chopped parsley or cilantro, for finishing

Directions

1. Heat the palm oil in a heavy pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until softened and fragrant, about 4 minutes.
2. Stir in the Scotch bonnets, chopped tomatoes, and tomato paste. Cook, stirring often, until the tomatoes break down and the oil turns a deep reddish hue at the edges, about 8 minutes.
3. Add the flaked smoked fish, eggplant, and okra. Stir gently and cook for 3 minutes so the fish releases its smoky oils into the sauce.
4. Add the rinsed rice and stir to coat every grain in the tomato base, toasting lightly for 2 minutes without letting it stick.
5. Pour in the warm water or stock and sprinkle in the salt. Bring to a vigorous boil, then reduce the heat to the lowest setting, cover tightly, and simmer undisturbed for 20 minutes.
6. Uncover and gently fold in the chopped greens. Re-cover and continue to cook for 5 to 7 minutes, until the rice is tender and all liquid has been absorbed.
7. Remove the pot from the heat and let it rest, covered, for 5 minutes to allow the grains to firm up.
8. Discard the Scotch bonnets if a milder heat is desired, fluff the rice with a fork, sprinkle with parsley or cilantro, and serve hot with lime wedges.

Cook’s Notes

• Parboiled rice holds its shape best during slow cooking; basmati or jasmine will turn mushy.
• Soak the smoked fish in warm water for 10 minutes and pat dry if you want to tame the saltiness.
• Leave the Scotch bonnets whole for a mild background heat, or slit them open for a serious kick.
• Palm oil lends the signature Guinean color and flavor, but any neutral vegetable oil works in a pinch.
• Serve with extra hot sauce, fried plantains, or a simple cucumber-tomato salad for a fuller spread.

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