Difference between revisions of "Fish Calulu I"
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* [[malaguetta chile pepper|malaguetta chilli pepper]] | * [[malaguetta chile pepper|malaguetta chilli pepper]] | ||
| − | == | + | == Procedures == |
# Slice the fish into large steaks. | # Slice the fish into large steaks. | ||
# In a saucepan, place the chopped [[onion]]s, the [[palm oil]], the aubergines (without skin) sliced in rings, the [[okra]] (chopped up), the [[tomato]]es (peeled and without the seeds). | # In a saucepan, place the chopped [[onion]]s, the [[palm oil]], the aubergines (without skin) sliced in rings, the [[okra]] (chopped up), the [[tomato]]es (peeled and without the seeds). | ||
Latest revision as of 16:38, 16 July 2012
Ingredients
- 1 kg of Grouper
- 500g of peeled prawns
- 2 tomatoes
- 40g of flour
- 4 okra fruits
- 1 dl of palm oil
- 3 aubergines
- 2 onions
- 1 small sprig of marjoram
- 1 laurel leaf
- water
- peppercorns
- ossame
- salt
- malaguetta chilli pepper
Procedures
- Slice the fish into large steaks.
- In a saucepan, place the chopped onions, the palm oil, the aubergines (without skin) sliced in rings, the okra (chopped up), the tomatoes (peeled and without the seeds).
- Also, the pepper and ossame (both crushed), the laurel leaf, the marjoram, the salt and the malaguetta chilli (crushed), the fish and the prawns.
- Add sufficient water to cover all the contents of the saucepan and allow it to cook.
- When it is cooked, add the flour, which has been dissolved in a small amount of water, to thicken the dish.
- Serve with banana pap (porridge).
