Capitaine with Hot Pili-Pili

From Recidemia
Jump to: navigation, search


Description[edit]

The Capitaine is prized eating throughout Africa, native to Lake Chad and the Nile, Congo, and Niger rivers.

Ingredients[edit]

Procedures[edit]

  1. Heat the oil in a large skillet.
  2. Cook the onions and chili pepper for a few minutes.
  3. Cook the in the oil for a few minutes, then turn it to cook the other side.
  4. Adjust seasonings to taste.
  5. To garnish it, add tomatoes, okra, green pepper, garlic and onions.