Chilli Tilapia Fish

Main course

This recipe takes me back to my childhood days, when the afternoons were warm and my grandma prepared lunch with a lot of local ingredients, garnished with her love.

Serving size

1

Difficulty

Medium

Ingredients

— 1 carrot — 2 onions — 2 tomatoes — 3 garlic cloves — 1 piece ginger — 8 chillies (red or green) — 1 red bell pepper — Salt — Fresh tilapia fish — African green banana — Solanum leaves

Cooking Time

45 min

Intensity

Medium

Allergens

Fish

Method

1. Peel the green banana, wash and place on banana leaves. Steam for 30 minutes, pressing it softly.

2. Wash the fish and cut into small-medium chunks.

3. Chop the tomatoes, onions, garlic, red pepper, chillies and carrot.

4. Heat the cooking oil in a pan on medium heat, adding the chopped tomatoes, onions, garlic, red pepper, chillies, carrot and salt. Fry for 6 minutes then cover and cook for a further 5 minutes.

5. Put the fish chunks in the pan, add 600ml of water, cover with a lid and bring to a boil. Turn the heat down and cook for approximately 15 minutes. 6. Wash the solanum leaves, chop and place on a plate for 5 minutes to drain the water.

7. In a separate pan, heat 50ml oil and add the solanum leaves and salt. Cover and cook. Ensure it does not overcook and turn off the heat after approximately 8 minutes.

8. It is now time to plate the food. Put the fish mixture onto the banana leaves, adding the solanum leaves on the side. Slightly press the banana to flatten it for better presentation, and place it on top. The food is now ready to be served. Bon appétit!