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Cooking Method: |
| 1. |
Skin and gut the fish making sure to remove all
bones. |
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| 2. |
Cut the fish into small pieces. |
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| 3. |
Peel and chop into fine pieces 1 onion, 1 pepper,
and 1 cube of Maggi ©. Pound and mix till fine. |
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| 4. |
Soak then squeeze the bread and add to mix while
mixing & pounding. |
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| 5. |
To the mix add the egg and parsley and mix. |
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| 6. |
Add the salt and pepper. |
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| 7. |
Put a little cooking grease or oil to your hands
and shape into mouth size balls. |
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| 8. |
Heat a pan of oil until hot |
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| 9. |
Add a few fish balls at a time until brown all
over then remove. Repeat process until all fish balls are cooked. |
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| 10. |
Chop the 4 onions into small pieces then fry in a
frying pan until brown. |
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| 11. |
Add to this the tomato paste, black pepper and 1
Maggi © cube. Add 2 tablespoons of water and stir until the sauce
becomes thick. |
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| 12. |
Transfer the contents of the frying pan into a
cooking pot and add 2 tea cups of water. |
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| 13. |
Bring to the boil. |
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| 14. |
Add the fish balls, bay leaf, lemon juice and boil
for 5 minutes. |
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| 15. |
Add sliced peppers and chillie powder then simmer
for 12 minutes. |
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| 16. |
Add salt or pepper to adjust to taste |
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| 17. |
Serve with either rice, yams or even spaghetti |
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Serves 4 persons |
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