2 eggplants , cut into large cubes
6 carrots
2 roots cassava
6 onions , chopped
1 (1-inch) piece fresh ginger
4 cloves garlic
8 tablespoons tomato paste
10 oz tomatoes , diced
2 cubes chicken stock (e.g. Maggi)
4 tablespoons palm oil
2 hot peppers
1 lb okra
2 lb cooked rice
Vegetable oil
Brown the fish steaks over medium heat in vegetable oil for about 10 minutes. Set aside on a dish lined with paper towels. In a large pot, sauté the onions and eggplants in 2 tablespoons palm oil, for about 10 minutes or until the eggplant is tender. In a food processor, add the peeled and grated ginger, peeled garlic cloves, eggplant and onions, until obtaining a smooth paste. Peel the cassava and carrots and cut into 2-inch (5cm) sections. In a bowl, combine tomatoes, tomato paste, stock cubes, and whole hot peppers. In the pot, heat two tablespoons of palm oil and add the tomato mixture. Simmer for 10 minutes. Add the carrots and cassava as well as the aubergine mixture. Cover with water, stir, then season with salt and pepper. Bring to a boil. Then reduce the heat and simmer for 30 minutes. Add the fish steaks and let simmer for 15 additional minutes. Separately, boil the okras in a large volume of water for 10 minutes. Once cooked, crush the okra, then mix with the cooked white rice. Serve the fish with the sauce and vegetables on the rice or place the rice around the dish with the stewed fish and vegetables in the middle if the yétissé is served as a communal dish.