Preparation

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  My 4 Tilapia fishes

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  • Empty and cleanThe fish under the tap water
  • Cut into 1 ½ inch thick steaks
  • Score the steaks with a sharp knife
  • Add lemon juice on all pieces and salt.
  • Flour the fish steaks
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  • Heat the oil in a large stockpot and brown the fish on each side.
  • Remove and reserve the fish covered with absorbing paper.
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  • While frying the fish, peel and cut the onion in small strips.
  • Wash eggplants, remove the peduncle and to cut them from in lengths.
  • In a stockpot, heat 3 tablespoons of oil to brown the onions and eggplants.
  • Remove the whole when the eggplant is soft.
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  Blend the following ingredients together to obtain an homogeneous paste:

  • Peeled and grated Ginger
  • Peeled and pressed garlic
  • Cooked and browned eggplants and onions.

   

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  Peel and dice the cassavas and carotts into 1-2 inch pieces

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  • Wash and cut tomatoes in small pieces.
  • Add the tomatoes’ paste, the bouillon cube, the finely chopped chive and the bird’s chilly pepper.
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  • Poor in the mixture of tomatoes above and let it simmers for 5 – 10 minutes.
  • Then add the carrots and cassava
  • Poor in the eggplant’s paste. Stir all together.
  • Cover with water
  • Salt and pepper too taste,
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  • Bring to boil, lower the heat cover and let simmer for 20 minutes.
  • Pick vegetables with a fork to check if cooked
  • Add the golden fish’s steaks, and let still simmer for another 15 minutes.
  • Add the entire hot pepper 5 minutes before the end of the cooking. It allows perfuming the sauce without making it too hot.
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  • Meanwhile, cook the rice and the fresh okras podes cut into small pieces
  • Crush gumbos and mix in the rice
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  As soon as the stew sauce is ready, serve it with the okras’s rice.

  Enjoy!

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