FISH CALALU

 

1 kg of grouper
500 g of peeled
prawns
2
tomatoes
40g of
flour
4 okra
fruits
1 dl of palm
oil
3 aubergines
2
onions
1
small sprig of marjoram
1
laurel leaf
water
pepper grains
ossame
salt
malaguetta
chilli pepper

 

Slice the fish into large steaks. In a saucepan, place the chopped onions, the palm oil, the aubergines (without skin) sliced in rings, the okra (chopped up), the tomatoes (peeled and without the seeds), the pepper and ossame (both crushed), the laurel leaf, the marjoram, the salt and the malaguetta chilli (crushed), the fish and the prawns.

Add sufficient water to cover all the contents of the saucepan and allow it to cook.

When it is cooked, add the flour, which has been dissolved in a small amount of water, to thicken the dish.
Serve with banana pap (porridge).

 

Serves 4.

 

country : Sao Tome and Principe

course : fish dish

 

source : Ana Isabel Castanheira, through Patricia Plummer [IRE_Potluck]