Capitaine with Hot Pili-Pili
The Capitaine is prized eating throughout Africa, native to Lake Chad and the Nile, Congo, and Niger rivers.
- 1 cup palm oil
- 1 onion, finely chopped
- 1 hot chili pepper, cleaned and chopped (or left whole)
- 2 lbs filleted (capitaine or Nile perch)
- salt and black pepper