from: Central Africa | cooking method: pan frying
Fish with Sorrel
Mboto à l'oseille (in French) or Mboto with sorrel, is a common dish in Central Africa. Mboto is the Lingala name for a freshwater fish (evidently a species of Citharinidae Distichodinae) commonly eaten in the Congo region. It is often smoked for preservation. Sorrel, or Ngai-ngai in the Lingala language, is often cooked as a kind of greens. Outside of Africa, use any freshwater in this recipe.
What you need
- oil for frying, (palm oil or any vegetable oil)
- one fish, cleaned and cut into serving sized pieces
- one small onion, chopped
- one clove garlic, minced
- chile pepper, cleaned and chopped
- one or two tomatoes, peeled and chopped
- one small can tomato paste
- one bunch of fresh sorrel leaves
- bay leaf
- grated nutmeg (to taste)
- black pepper (to taste)
- salt (to taste)
What you do
- Heat a few spoonfuls of oil in a skillet. Fry fish in oil on both sides until done. Set aside.
- Heat a few spoonfuls of oil in a saucepan. Fry the onion and garlic, then add the chile pepper, tomatoes and tomato paste. Stir in enough water to make a smooth sauce. Heat to a slow boil.
- Pour the sauce over the fish (or put the fish in the sauce). Add the sorrel leaves, bay leaf, nutmeg, black pepper,and salt. Simmer gently for ten or twenty minutes
- Serve with boiled Plantains or Rice.
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