6
Ingredients
- 1.2 kg firm fish (captain, tilapia or similar), in steaks
- 350 ml palm-nut cream / pulp (moambe)
- 2 onions, sliced
- 2 tomatoes, crushed
- 2 garlic cloves
- 2 tbsp oil
- Salt, chili and a little water
Method
- 01 Season the fish and brown it quickly in oil, then set aside.
- 02 Sweat onions, garlic and tomatoes into a short sauce.
- 03 Add the moambe and half a glass of water. Stir and bring to a gentle simmer.
- 04 Return the fish, cover and cook 25 to 35 minutes without stirring too much.
- 05 Adjust seasoning and serve with white rice or chikwangue.
Fish moambe needs flesh that holds during cooking. As with chicken, tinned pulp remains an honest base outside the fresh-nut season.
In the same spirit
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