This is the recipe for Granny’s Fish stew as prepared for 4 people.
Contents
Granny’s Fish – Ingredients
- 1 kg of fresh average fish : capitaines, bars…
- 1 handful of dry corn
- 10 grains of “njansan”
- 2 pèbès
- 1 branch of “kotimanjo” or of mint of romarin
- 1 onion, 1 garlic gousse
- 2 average red chillies
- Salt
- 1 ladle of palm oil
Granny’s Fish – Instructions
- Scale and empty the fish
- Cut the fish in two each and slightly notch the flesh
- Add salt and let it rest in a bowl for about 20 minutes
- Grill the corn well ill a frying pan as well as the pèbè
- Crush fine and dry the corn on the one hand, and the pèbè and njansan on the other
- Crush (wet) ½ onion, garlic, chilli and some leaves of the chosen herb
- Mix all the crushed ingredients except the corn
- Put the fish in the paste/mix and let it rest for a moment
- Blanch the oil in a sauce pan
- Fry the rest of onion cut in strips in it
- In the sauce pan, pour the fish with all the ingredients
- Stir quickly all the contents of the sauce pan with a wooden spatula
- Add some water gradually in the corn while stirring slowly to obtain an homogeneous liquid paste
- Pour delicately this corn paste in the cooking sauce pan
- Let cook on low heat for about 30 minutes
- Serve with some tubers including e.g. miòndòs or rice.
BON APPETIT!
