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

Pound the parsley with 3 garlic cloves, 1 chili pepper, 1 teaspoon salt, and black pepper into a coarse roff stuffing paste.

Score the firm-fleshed white fish deeply on both sides. Stuff the cuts with the roff paste.

Pound the remaining roff with green bell pepper, 2 garlic cloves, 1 chili pepper, 1/2 teaspoon salt, and black pepper to make nokoss.

Place the tomato paste, nokoss, onion, fermented sea snail, dried fermented fish, and 1,200 ml water in a large pot. Stir until the tomato paste dissolves.

Bring the tomato broth to a boil over medium-high heat. Add the stuffed fish and simmer gently for 15 min.

Add the okra, carrot, cassava, sweet potato, cabbage, and eggplant to the broth. Simmer for 25 min until the vegetables are tender.

Remove the fish and vegetables carefully from the broth. Keep them covered in a bowl to stay warm.

Rinse the broken rice under cold water until the water runs mostly clear. Drain the rice well.

Add the drained broken rice to the remaining tomato broth. Stir once and bring the liquid back to a boil.

Cover the pot and cook the rice over low heat for 25 min. Fluff the rice gently when the broth is absorbed.

Arrange the tomato rice on a large serving platter. Place the fish and cooked vegetables on top before serving hot.