Pour garlic, ginger, black peppercorn, anise seeds and lemon grass into a blender.
Add water, blend and set aside.
Score the cassava fish, place in a bowl, pour the blended mixture on, add soy sauce, salt and rub on and let it sit for 20 minutes.
Heat vegetable oil in a pan over medium heat, add flour, then add the cassava fish and shallow-fry for 5 minutes on both sides.
Take out and place aside, using the same vegetable oil for the fish.
Pour into a saucepan over medium heat, add sliced onion, garlic, stir until translucent, then add the tomato paste.
Stir and let simmer for 4 minutes.
Add purèed tomatoes, scotch bonnet pepper, stir and let simmer down for 10 minutes.
Add curry powder, bay leaves, stir.
Add the carrots, french beans, aubergine, petite belle pepper (kpakposhito) and stir for a minute.
Add beef stock, potato and salt.
Cover and let boil for 10 minutes.
Take out the cooked vegetables, then add the washed rice, stir and let cook for 35 minutes on medium low heat.
Add the chopped bell pepper, stir to mix and let cook for a minute and take off the heat.
Thieboudienne ready. Serve with the cooked vegetables and the fried fish.