Fish Onions in Tomato Sauce
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[edit] Description
Fish, stuffed with onions and/or peppers then pan-fried, seems most popular along the Atlantic coast of Africa. the enya (wagenia) and manyanga people use fish traps attached to scaffolds built over the congo river rapids.
[edit] Ingredients
- one whole fish (several if you have small fish) -- a half pound per serving
- one or two onions, chopped
- oil for frying
- fresh tomatoes (peeled and chopped) or canned tomatoes, or tomato paste, or tomato sauce
- cayenne pepper or red pepper, black pepper, salt
[edit] Directions
- Clean fish. Stuff stomach cavity with chopped onions. Heat oil in frying pan. Fry fish in oil on both sides until nearly done. Add tomatoes and spices. Simmer until done.
- Serve with Baton de manioc / Chikwangue, Fufu, or rice; and African Hot Sauce, and a vegetable.
- Senegal's Ceebu Jën and and Mulet Farci à la Saint-Louisienne are more eleborate dishes which employ a similar stuffed fish technique.
