This one-pot rice masterpiece is often referred to as the national dish of Senegal, yet its presence and popularity extend beyond any national borders. Its influence is powerful.
2 to 3 medium carrots, tops trimmed and scrubbed, 1 medium sweet potato, 1/4 piece pumpkin or butternut squash, or 1 medium cassava, cut into 2-inch pieces
3. Rub the marinade all over and into the fish, including into any cavities. Set aside while you prepare the remaining ingredients, or, if cooking later, refrigerate until ready to use. 6. Use a knife to thinly slice the remaining 1/4 piece of onion. In a large, lidded Dutch oven or a large, wide skillet, heat the remaining 4 tablespoons oil over medium heat. Add the onion and cook, stirring frequently until just softened, about 2 to 3 minutes. Add the tomato paste and cook, scraping down the sides and bottom as it cooks to prevent it from sticking, until deepened in color, 4 minutes. Add the spices, dawadawa powder and bay leaves, and stir.
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