Ingredients
Fresh Tilapia fish - 3medium size (well cleaned, dressed and cut into halves - 6pieces)
Tomato - 6 to 7normal size ripened
Red onion - 2normal size
White garden egg/ egg plant - 4sizeable pieces
Habanero pepper - 4 pieces or more
Ginger - thumbnail size(minced)
Garlic - 2large pieces (minced)
Grains of selim (negro/black pepper) - 4 to 5 pods
Turmeric - 1/2tsp
Cumin powder - 1tsp
Red ground pepper - 1/4tsp or more
Koshering salt - 1/2tsp
Water - 1 & 1/2 litres
Method A
- Wash your tomatoes, onions (cut into 2 halves), garden eggs (cut into two halves), habanero pepper and put it in a cooking pot with 1litre water (to cover them slightly).
- Cook till tomatoes are blanched
- Let it cool then blend, leaving some garden eggs and habanero pepper.
Method B
- Put your fresh fish in a bigger cooking pot.
- Add the ginger, garlic and spices (turmeric, cumin, negro pepper, red ground pepper, salt and 500ml of water.
- Allow it simmer lightly on low fire for about 10mins then add the blended mix and finally the rest of the garden egg and habanero pepper.
- Add water from the blanching little by little as you cook till the fish is done. (Approximately 30 to 45 mins)
Note: Do add water only if necessary, otherwise this should work just fine.
No oil was used in this recipe.
Serve with ugali, bank, sorghum/millet meal and enjoy.
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