Mbakhalou Saloum

🐟 Moist broken rice with peanut powder, smoked fish, dried seafood and cooked black-eyed peas.

Ingredients

• 250 g dry broken rice
• 100 g unsweetened food-grade peanut powder
• 200 g smoked fish flesh, boneless and skinless, cooked as supplier requires
• 150 g fully cooked black-eyed peas, drained
• 15 g food-grade dried small shrimp
• 10 g food-grade guédj, rinsed and prepared as supplier directs
• 5 g prepared food-grade yet, optional
• 1 teaspoon crushed nététou, about 5 g
• 150 g chopped tomatoes
• 1 onion, 100 g, and 2 garlic cloves, chopped
• 15 ml oil
• 1 litre hot water initially, more according to rice
• Pepper, optional chilli and salt only after tasting

Preparation

Rinse and drain rice. Prepare dried seafood as labelled and remove hard parts. Check smoked fish twice for bones and flake.

Soften onion in oil 5 minutes, then garlic, nététou and tomatoes 5 minutes.

Whisk peanut powder with 250 ml taken from the measured litre of hot water.

Add mixture and remaining water to pot with fish, guédj, shrimp, optional yet, pepper and optional chilli. Simmer 20 minutes or longer if products require.

Add drained rice and simmer gently 20–25 minutes, stirring the base and adding hot water if needed.

Add cooked peas for the last 5–10 minutes. Check rice and all seafood fully cooked; keep moist with slight peanut grain.

Taste before salt and serve four hot portions. Declare peanut, fish, crustaceans and mollusc if using yet.