Mash the tomatoes and mix with the concentrated tomato and a little water.

Cut 1/2 onion and red pepper

Heat the oil, and fry the onion + pepper cut for 1 to 2 min. Pepper

Then add the tomato, lower the heat and let fry until the oil rises to the surface. This step took me about 25 min, do not hesitate to add a little water from time to time if necessary and stir regularly to prevent it from burning

Then add 1 liter of water, let the mixture bring to a boil

Meanwhile, prepare your vegetables: peel and cut the cassava, clean the carrots, and cut your eggplants in 2

Add all your vegetables: cassava, eggplant, carrots, gombo, pepper

Cover the pot partially.

Clean your fish

Chop or pound parsley together, 1 pepper, 5 cloves of garlic. Add a little salt

With your fingers, make the small holes in the flesh of the fish and introduce the stuffing there

Then add the pieces of fish to the preparation. Do not fry it, so we will keep all the nutrients and it will enhance the taste of the sauce.

Crush or chop the remaining onions together (1 and 1/2), the green pepper, the last pepper and add the salt a little.

Then add part of the Nokoss to the preparation and keep the rest

Simmer the sauce for 1 hour over low heat

Wash the minimum rice 3 times to remove the starch

Then pre-cut the rice in the microwave for about 7 minutes

Meanwhile, delicately remove the vegetables and the fish from the sauce to put in a bowl.

Add the rest of Nokoss and adjust the seasoning of salt.

Here you can remove a small part of the sauce as a precaution, before adding the rice. If you find that there are too much sauce. I removed a small part, but after I had to put back to finish cooking rice (optional)

Add the rice and cook over low heat. 10 min after, come and turn the rice gently and cook for another 10 more minutes. Always over very low fire!

Thieboudian is finally cooked when rice is well cooked