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Capitaine and Pili-Pili in Red Palm Oil

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

This dish from Congo combines the Nile Perch with two essential elements of Congolese cooking: hot pili-pili peppers and red palm oil.

 1 cup red palm oil
 1 onion, finely chopped
 1 hile pepper, cleaned and chopped (or left whole)
 2 ½ lbs fish fillets (Capitaine or Nile Perch, if possible, or other white-fleshed fish)
 black pepper, salt (to taste)
 tomatoes, okra, green pepper, garlic (optional, to taste)
1

Heat the oil in a large skillet. Fry the optional ingredients (if any) and the onions and chile pepper for a few minutes. (Use chopped chile peppers for a hot spicy dish, or use a whole chile pepper and remove it after cooking for a milder taste.)

2

Cook the fish in the oil for a few minutes, then turn it (once) to cook the other side. Adjust seasonings to taste.

Nutrition Facts

Servings 4