Difference between revisions of "Baked Fish and Eggplant"

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* one cup [[water]]
 
* one cup [[water]]
 
* [[cayenne pepper]] or red pepper, [[black pepper]], [[salt]]
 
* [[cayenne pepper]] or red pepper, [[black pepper]], [[salt]]
== Directions ==
+
== Procedures ==
  
 
# Combine [[Eggplant]], [[Onion]], [[tomato]]es, spices, and [[water]] in large pot. Cover and simmer until vegetables are tender. Remove from heat and mash.
 
# Combine [[Eggplant]], [[Onion]], [[tomato]]es, spices, and [[water]] in large pot. Cover and simmer until vegetables are tender. Remove from heat and mash.
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[[Category:Central African cuisine]]
 
[[Category:Central African cuisine]]
[[Category:Central African Appetizers]]
+
[[Category:Central African cuisine]]
 +
[[Category:Appetizer Recipes]]
 
[[Category:Squash Recipes]]
 
[[Category:Squash Recipes]]
 
[[Category:Eggplant Recipes]]
 
[[Category:Eggplant Recipes]]
 
[[Category:Cassava Recipes]]
 
[[Category:Cassava Recipes]]

Latest revision as of 08:04, 14 July 2012


Description[edit]

Ingredients[edit]

Procedures[edit]

  1. Combine Eggplant, Onion, tomatoes, spices, and water in large pot. Cover and simmer until vegetables are tender. Remove from heat and mash.
  2. oil baking pan with oil. Place half of the vegetable mash into pan. Layer fish over vegetables. Top with remaining mashed vegetables. Bake until fish is fully done. (If you are afraid it might burn, cover it with foil.)
  3. Serve with Baton de manioc / Chikwangue, or Fufu, and African Hot Sauce.