Tilapia Archives - Cuisine228

M’gbagba, Dja, Sauce de tomate or tomato stew

M’gbagba au poisson (Dja)

2 tilapia

10 large tomatoes

2 big onions

4 teaspoon tomato paste

2 ground garlic

3 tablespoons fresh ground ginger

3 tablespoons crayfish powder

1 ~ 3 West Indian peppers or 5 gboyébssé

salt pepper

potash (pea size)

1 bell pepper

1 cube

1 cup oil

Cut and salt the fish to taste

Heat the oil and fry the fish and set aside.

In a saucepan, on a medium heat, add the blended tomato, onion and cook for 20 mins.

Add the tomato paste, oil (water to the consistency desired). Cook for 10 min.

Add water if needed, oil, garlic, ginger, crayfish, peppers, potash, the fried fish, cube, salt, pepper and fry for another 20 minutes.

Serve your sauce with your main dish.

Enjoy your meal!

Perfectly Baked Tilapia

The secrets of a good braised tilapia are the cleaning and seasoning of tilapia. Cleaning the tilapia is quite simple, although it is not always pleasant.

3 tilapia

2 allspice

2 cloves

7-10 cloves of garlic

1 teaspoon mustard

1 teaspoon mustard grain

1 cube

1/4 cup oil

Salt

Clean the fish:

Use a dull knife or spoon to remove the scales on both sides

Make a small hole on the belly of the fish and use your fingers or a dull spoon to scoop out the fish’s innards and don’t miss dark kidney in the back or some strands of innards along the walls

Clean the inside of the head of the fish.

Remove a dorsal fin by pulling firmly from tail to head.

Rinse the fish off, inside and out, in cool water with vinegar (or Lemon Juice) to remove any slim or bad odor of the fish.

Season the fish with 2 allspice, 2 cloves, 7-10 cloves of garlic, 1 teaspoon mustard, 1 teaspoon mustard grain, 1 cube, 1/4 cup oil and Salt. Marinate in refrigerator for up to 24 hours