Preparation
After the arranged fish, cut into slices.
Put the palm oil, onion and chopped garlic cloves in a saucepan.
As soon as the onion browns a little, add the okra cut in half, as well as the eggplants, peeled and diced and the pumpkin squared. Allow to sauté a little while stirring. A little water is added and the fish, gindungo and salt are added.
Pour a little more water and let the fish cook (+ - 10 min). Serve with funge.
Put the palm oil, onion and chopped garlic cloves in a saucepan.
As soon as the onion browns a little, add the okra cut in half, as well as the eggplants, peeled and diced and the pumpkin squared. Allow to sauté a little while stirring. A little water is added and the fish, gindungo and salt are added.
Pour a little more water and let the fish cook (+ - 10 min). Serve with funge.
Ingredients
- 300 grs of pumpkin
- 250 grs of kiabos
- 1.5 kg of croaker or grouper
- 2 onions
- 2 eggplants
- 2 garlic cloves
- salt q.s.
- gindungo q.s.
- 2 dl of palm oil
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