1 kg of grouper
500 g of peeled prawns
40g of flour
4 okra fruits
1 dl of palm oil
1 small sprig of marjoram
1 laurel leaf
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).
country : Sao Tome and Principe
course : fish dish
source : Ana Isabel Castanheira, through Patricia Plummer [IRE_Potluck]