M’gbagba au poisson (Dja)
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
potash (pea size)
1 bell pepper
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.
7-10 cloves of garlic
1 teaspoon mustard
1 teaspoon mustard grain
1/4 cup oil
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
Make three-four diagonal cuts on each side of the fish, all the way to the right across the bone.
Preheat the oven to 200°C (fan 180°C/400°F/gas 6).
Bake for 20-30 minutes on each side or until the thickest part flakes easily when tested with a knife.