Peel the garlic and roughly chop the parsley, bell pepper, onion, carrot, cassava, sweet potato, cabbage, eggplant, and chili peppers.

Blend the parsley, 3 garlic cloves, 1 chili half, salt, and black pepper into a smooth roff stuffing paste.

Cut deep slits into the fish and fill the slits with the roff stuffing paste.

Blend the remaining roff, bell pepper, 2 garlic cloves, the remaining chili half, salt, and black pepper into the nokoss seasoning paste.

Combine the tomato paste, nokoss paste, water, chopped onion, dried yeet mollusk, and small dried fish in the large pot.

Bring the tomato broth to a boil and simmer it for 10 minutes.

Add the stuffed fish and simmer it gently in the broth for 12 minutes.

Remove the cooked fish carefully and reserve it on a plate.

Add the okra, carrot, cassava, sweet potato, cabbage, eggplant, and remaining whole chili pepper to the broth.

Simmer the vegetables for 20 minutes until they are tender but still hold their shape.

Remove the vegetables from the broth and reserve them with the cooked fish.

Measure and reserve 1 glass (300 ml) of the tomato broth before adding the rice.

Rinse the broken rice thoroughly in cold water until the water runs mostly clear.

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

Cover the pot and cook the rice over low heat for 20 minutes until the liquid is absorbed.

Add some reserved tomato broth if the rice is dry, then steam it covered for 5 more minutes.

Fluff the red rice and arrange it on a large serving platter.

Place the cooked fish and vegetables over the rice, then serve hot with the reserved sauce.