Djondo (Rice and Fish)

Ingredients

• 200 g of rice
• 400 g of fish (e.g., salmon or tuna)
• 2 onions
• 2 tomatoes
• 1 garlic clove
• 2 tablespoons of palm oil
• 1 teaspoon of chili
• Water for cooking rice
• Salt to taste

Method

1. Dice the onions, tomatoes, and garlic.
2. In a pan, heat the palm oil and sauté the onions until they turn golden.
3. Add the garlic and tomatoes, stir and cook for a few minutes.
4. Cut the fish into small pieces and add it to the pan with the tomatoes.
5. Simmer the fish and tomatoes for 10-15 minutes, adding water if necessary.
6. In another pot, cook the rice with water and salt.
7. Once cooked, mix the rice with the fish and tomato sauce.
8. Serve the djondo hot, garnished with chili.