Name: Guinean One-Pot Smoked Fish Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Guinean
Ingredients: 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; 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

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.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings6

Yield6 servings

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

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.
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.
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.
Add the rinsed rice and stir to coat every grain in the tomato base, toasting lightly for 2 minutes without letting it stick.
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.
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.
Remove the pot from the heat and let it rest, covered, for 5 minutes to allow the grains to firm up.
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.