In a cooking pot, melt the oil(do not bleach), add onion and sauté until translucent. Add the tomatoes, pepper and blended crayfish. Sauté until the tomatoes have reduced; stirring constantly.

Add smoked fish. Add the knorr cube and salt along with the rice and stir properly. Pour water just to the level of the rice or a little above.

Bring to a boil; then reduce the heat. Cover the pot with a foil wrapper and a tight lid. Cook the rice for about 15minutes on low heat. Check for seasonings and add scent leaves. If the rice is still hard, do not stir.

Cover the pot and turn of the heat. Leave for about 10minutes untouched. The remaining heat in the pot will steam the rice until aldente. Stir the rice and serve