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.


1 whole fish (several if you have small fish) -- a half pound per serving

1 - 2 onions, chopped

oil for frying

fresh tomatoes (peeled and chopped) or canned tomatoes, or tomato paste, or tomato sauce

cayenne pepper or red pepper, black pepper, salt


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 / Chikwangue, Fufu, or Rice; and African Hot Sauce, and a vegetable.


Serves 4.


area : Central Africa

course : fish dish


source : The Congo Cookbook