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Capitaine with Hot Pili-Pili

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Description Edit

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

Ingredients Edit

Directions Edit

  1. Heat the oil in a large skillet.
  2. Cook the onions and chili pepper for a few minutes.
  3. Cook the fish 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.

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