Rof

Ingredients

Herbs

• a very large bunch of flat parsley, about 100 g
• a bunch of spring onions

Aromatics

• 1 headof garlic, peeled
• 2hot chillies, or 1 scotch bonnet
• 1small onion

Seasoning

• 1 tspsalt
• 1/2 tspground black pepper
• 1stock cube, crumbled
• 2 tbspoil, if needed

Sometimes added

• 1 tbspground dried fish
• juice of half a lemon

Equipment

• a mortar and pestle, or a food processor

To use

• 1large firm fish, such as grouper or sea bass

Directions

1. Use the stems as well as the leaves. Wash it thoroughly and shake it dry. Peel the whole head of garlic. Chop the small onion up roughly.
2. Put the garlic, chilli and salt in a mortar. Pound them to a rough paste first. Add the chopped onion and pound it in. Adding the herbs is done gradually. Add the parsley in large handfuls. Pound and turn after each addition. Add the spring onions towards the end.
3. Keep pounding until it forms a coarse green paste. It should be a thick coarse paste, not a smooth purée. Add a spoonful of oil if it is too dry to hold together. Using a processor is possible but needs care.
4. Add the black pepper and the crumbled stock cube. Add the ground dried fish if you are using it. Add lemon juice only if you want it sharper.
5. Taste it: it should be pungent, garlicky and clearly hot. Scale and gut a large firm fish. Rinse it thoroughly and pat it dry. Cut deep slashes into the flesh on both sides.
6. Cut down almost through to the bone. Stuffing the fish takes some pressing. Fill them generously rather than sparingly. Rub any remaining paste over the outside of the fish.
7. Cover the stuffed fish and refrigerate it for thirty minutes. Cooking the fish is done in the thieboudienne pot. Cover it with a thin layer of oil.

Technique

• Use the parsley stems as well as the leaves, since they carry a great deal of flavour.
• Keep it a coarse paste rather than a purée, or it runs out of the fish.
• Cut the slashes deep, almost to the bone, so the paste can be pushed right in.

Substitutions

• Coriander mixed with the parsley, which some cooks use.
• A food processor pulsed briefly in place of a mortar.

Variations

• With ground dried fish worked through it.
• Made hotter, with a whole scotch bonnet.
• Used on grilled fish rather than in thieboudienne.

History

The green herb stuffing slashed into the fish is what distinguishes thieboudienne from other West African rice dishes.

Frequently asked questions

What is Rof?

Rof is a sauce & condiment from Senegal: pounded parsley, garlic and chili paste stuffed into fish before cooking. The green herb stuffing slashed into the fish is what distinguishes thieboudienne from other West African rice dishes.

How long does Rof take to make?

Rof takes 25 min of preparation and none of cooking. The recipe makes enough for 1 large fish. It is rated easy to make.

What can I substitute in Rof?

Yes, within limits. Coriander mixed with the parsley, which some cooks use. A food processor pulsed briefly in place of a mortar.

What is the most important thing to get right in Rof?

Use the stems as well as the leaves. Wash it thoroughly and shake it dry. Peel the whole head of garlic. Chop the small onion up roughly.