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INGREDIENTS: * 6 habanero chili’s, omit or adjust amount to suit your heat tolerance.
* 4 sweet peppers, substitute with 2 large green bell peppers
* double thumb size ginger peeled
* 8 gloves of garlic
* 1 teaspoon fennel seeds, substitute with the same amount and seed or two star anise
* 1/2 teaspoon freshly crushed black pepper
* 1 teaspoon salt (adjust amount to suit your taste)
* 1 teaspoon homemade all purpose seasoning (substitute with 1 vegetable, or chicken seasoning bouillon cube)
* 4 scallions or spring onions
* 1 hand full or cup of parsley




Rest of vegetables:

** prep by cutting into big chunks as shown in the video**
* 1 small tuber of cassava/yuca
* 1 yellow squash (optional)
* 2 egg plants
* 1 tuber of sweet potato
* 4 okro (leave whole) optional
* 4 sweet peppers left whole (optional)



For red rice/ tieboudienne:

* 8 cups of broken jasmine rice
* 3 and 1/2 pound grouper fish (substitute with croaker fish, red snapper, fish pompano, fish tilapia, fish halibut), avoid oily or filleted fish.
* oil for shallow frying
* 6 Roma tomatoes
* 2 red bell peppers
* remainder of fresh green relish
* 1 teaspoon all purpose seasoning substitute with one chicken or vegetable bouillon cube
* salt to taste
* 1/2 teaspoon crush black pepper
* 1 tbsp curry powder
* 15 grams cured fish
* 1 & 11/2 liters of water
* 1 & 1/2 cups tomato paste










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Disclosures: All opinions are my own. Sponsors are acknowledged. Some links in the description are affiliate links that if you click on one of the product links, I’ll receive a commission at no additional cost to you. As an Amazon Associate I earn a small commission from qualifying purchases.