Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person.
In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do.
If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.
Stainless steel, glass, and enameled cast iron are nonreactive, but avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients in them.
