Burkina Faso (known as Upper Volta in colonial times) lies in central West Africa, north of Ghana. This is a lovely dish I adapted from a book called The Art of African Cooking by Sandy Lesberg, a paperback from 1971 that I found in a used bookstore (the recipes were culled from diplomats and "the first ladies of the new African nations", and were not always edited very coherently). Serves 4-6.
1 onion, sliced thin
Saute 'til golden in about 1/4 c. oil (preferably peanut oil).
1/4-1/2 t. cayenne
2 c. tomato sauce (1 tall can)
Stir in and bring to light boil over med. heat.
FISH AND VEGGIES:
1 1/2 lbs. catfish (or other freshwater fish), cut in large pieces
1/2-3/4 lb. okra, halved (or one box frozen)
3 carrots, sliced 1/4" thick
1 small head cabbage, 1/4'd and sliced
1/2-3/4 lb. green beans, cut (or one box frozen)
Add to sauce; cover and return to boil. Reduce heat to low and simmer 5-10 min.
1 c. rice Bring sauce to boil again and add rice; reduce heat to simmer, cover and cook about 25 min., adding water if necessary to prevent sticking. For a special dinner, serve with Lemon Porridge (next).
Recipe from http://www.billabbie.com/recipes/fish.htm