Description Edit

Ingredients Edit

• 2 kg carps or eels
• 200 g onions
• 100 g djanssan
• 1 tomato
• peanut oil
• 50g mbongo spices
• salt and pepper to taste.

Directions Edit

1. Chop the onions, garlic, tomato and djanssan.
2. Wash, trim and cut the in steaks.
3. Place the in a large pot and pour all the ingredients, together with the spices of mbongo and some water.
4. Mix thoroughly
5. Put in a casserole, pour the peanut oil and then cover and cook over low heat for 30 minutes.
6. Check the consistency of the sauce. If too thick, add some water to dilute.
7. Serve hot