Clean all the fish and add salt. (The bonga fish is to add flavour, if you cant find a bonga fish you can use additional white fish but the flavour will not be as good.)
Pound the red and black peppers into a paste. Add half of the chopped onions to the pepper mixture and continue to pound adding in the stock cube. In a separate bowl mash the tomatoes and the remaining onions
Heat the oil in a deep pan. Put the fish into the hot oil so that is half covered. (Place the fish in whole, do not chop it). Add the mashed tomato and onion mixture to the frying fish followed by the tomato paste. Once the oil has turned red from the tomato paste you can stir the frying fish. Add the bitter tomatoes and chopped pumpkin and let simmer. Place the rice in a colander over the simmering mixture to steam, covering any gaps between the top of the pan and colander with a cloth.
Once the pumpkin is cooked remove the fish and vegetables from the
pan and set aside. Leave the broth in the saucepan. Add the partly
steamed rice and red pepper paste to the broth. Reduce the heat and
continue to cook the rice until all the water has evaporated from the
pan. Once cooked add the fish and vegetables and serve.