Two pargos.

One coconut.

Two cups of rice. 

Raisins.

4 tablespoons brown sugar. 

Salt.

Olive oil.

Black pepper.

Step 1

First, the coconut is chopped, liquefies with two cups of water. Strain, squeeze by hand until it is almost dry and the white water. Put the milk in a pot and let it boil until the water evaporates and only the oil remains and black granites are called titoté.

Step 2

When grated coconut, we add another 4 cups of water, squeeze again and we put that water where oil and titoté is, adding the rice and let it dry in the traditional manner.

Step 3

Finally add the 4 tablespoons of brown sugar and a pinch of salt. Let cook until rice is done. For the fish, season the pargos with salt and pepper and fry one by one, for a couple of minutes on each side or until they have a tan. Serve hot.

Photo: Kike Sierra