Senegalese Thieboudienne

• 2 lbgrouper steaks
• 2 cupsbroken rice
• 3 tbsptomato paste
• 1 cassava, cubed
• 1 head cabbage, wedged

Instructions

1. 1

   Brown the grouper steaks in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook broken rice and tomato paste in the same pot until softened and fragrant.

3. 3

   Return the grouper steaks, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Senegalese Thieboudienne taste finished.