Preparation

wash the fish, cut it into pieces and season with salt. peel the eggplants, cut them into slices, place them on a sieve, sprinkle with coarse salt and let stand for 10 minutes. rinse quickly with water and dry with absorbent paper. chop the onions and the garlics and heat them with palm oil to brown. add the cut okra to pieces, the broken pumpkin to the quarters and the eggplants and let it stew over a low heat. add a little water and add the fish. rectify the salt and season with jindungo (piripiri) to taste. add the necessary water to obtain a thick and abundant sauce and cook the fish.

Ingredients

  • 300 g pumpkin
  • 2 garlic cloves
  • 2 eggplants
  • 2 onions
  • 1 dl of palm oil
  • 1 kg of snapper
  • 250 g of okra
  • piri-piri q.s.
  • salt q.s.