black pepper • cayenne pepper or red pepper • fish • oil • onion • salt • tomato • tomato (canned tomato) • tomato paste or tomato sauce • Central Africa
Fish and Onions in Tomato Sauce
A simple Central African way to prepare any whole fish. Fish, stuffed with onions and/or peppers then pan-fried, seems most popular along the Atlantic coast of Africa.
2 lbs fish — one or more whole fish, cleaned
2 onions, chopped
oil for frying
2 tomatoes (peeled and chopped) or canned tomatoes, or tomato paste, or tomato sauce
black pepper, cayenne pepper or red pepper, salt (to taste)
1
Clean fish. Stuff stomach cavity with chopped onions. Heat oil in frying pan. Fry fish in oil on both sides until nearly done. Add tomatoes and spices. Simmer until done.
CategoryFish and Seafood RecipesCuisineCentral AfricaCooking MethodFrying
Ingredients
2 lbs fish — one or more whole fish, cleaned
2 onions, chopped
oil for frying
2 tomatoes (peeled and chopped) or canned tomatoes, or tomato paste, or tomato sauce
black pepper, cayenne pepper or red pepper, salt (to taste)
Directions
1
Clean fish. Stuff stomach cavity with chopped onions. Heat oil in frying pan. Fry fish in oil on both sides until nearly done. Add tomatoes and spices. Simmer until done.
Serve with Baton de Manioc (also called Chikwangue), Fufu, or Rice; and African Hot Sauce, and a vegetable.
Senegal’s Ceebu Jën and and Mulet Farci à la Saint-Louisienne are more eleborate dishes which employ a similar stuffed fish technique.