Yétissé

In this Yétissé meal, the fish is cooked in a vegetable and tuber stew, made with cassava, carrot, tomato, and eggplant. Yétissé is traditionally served with fish along Maritime Guinea's Atlantic coast, although it may also be made with beef or chicken. Due to the communal nature of this meal, it is sometimes eaten on a colossal platter.

Steps to make Yétissé:

• Step 1. For about 10 minutes, brown the fish filets in vegetable oil over medium heat. Arrange them on a paper towel-lined baking dish.
• Step 2. In a large saucepan, heat 2 tablespoons of palm oil. After that, sauté the shallots and eggplants for approximately 10 minutes, till the eggplant becomes soft.
• Step 3. Peel and chop the carrots and cassava into 2-inch (5-cm) slices. The stock cubes, tomato paste, tomatoes and whole spicy peppers are to be combined in a bowl. Two tablespoons of palm oil should be heated in a saucepan and added along with the tomato mixture. Simmer for ten minutes at a low heat level.
• Step 4. Throw in the fish filets and continue cooking for 15 minutes more.
• Step 5. Boil the okras separately for 10 minutes in a huge amount of water. Once cooked, crush the okra once cooked and mix them with the prepared white rice.