Rinse the 500 ml broken rice several times in cold water until the water is mostly clear.

Blend the parsley, 3 garlic cloves, and half of the hot chili pepper into a coarse green stuffing called roff.

Cut deep slits into the 2 sea bream and fill the slits with the roff stuffing.

Blend the remaining roff with spring onion, bell pepper, black pepper, and the remaining garlic to make the nokoss seasoning paste.

Heat 45 ml vegetable oil in a large pot and sauté the chopped onion for 5 minutes until softened.

Stir the 60 ml tomato paste and nokoss seasoning paste into the onion, then cook for 3 minutes.

Pour in 1.5 L water and bring the tomato broth to a boil.

Add the stuffed sea bream to the broth and simmer gently for 15 minutes.

Add cassava, okra, cabbage, carrots, eggplant, and salt, then simmer until the vegetables are tender, about 25 minutes.

Remove the fish and vegetables from the broth, then reserve them covered on a serving platter.

Boil the broth uncovered until reduced to approximately 1 L of flavorful cooking liquid.

Add the rinsed broken rice to the reduced broth and stir once to distribute it evenly.

Cover the pot and cook the rice over low heat for 20 minutes until fluffy and tender.

Spread the cooked rice on a serving platter and arrange the fish and vegetables on top.