Senegalese Rice and Fish with Tomato Sauce

Ingredients

• 250 g of rice
• 500 g of fish (e.g., tuna or salmon)
• 4 ripe tomatoes
• 2 onions
• 2 garlic cloves
• Olive oil
• Salt and pepper to taste
• 1 tablespoon of sugar

Method

1. Chop the tomatoes and onions into cubes and sauté them with the garlic in a pan with olive oil.
2. Cut the fish into pieces and add it to the sautéed mixture, cooking for a few minutes until it's fully cooked.
3. Add the rice to another pan and cook with some boiling water, cover and cook until the rice is al dente.
4. Combine the sautéed tomatoes with the cooked fish.
5. Add the rice to the fish and tomato mixture, stir well and let it warm up for a few minutes.
6. Serve in a dish, season with salt and pepper to taste and a pinch of sugar to balance the acidity of the tomatoes.