Capitaine with Hot Pili-Pili

Description

The Capitaine is prized eating throughout Africa, native to Lake Chad and the Nile, Congo, and Niger rivers.

Ingredients

• 1 cup palm oil
• 1 onion, finely chopped
• 1 hot chili pepper, cleaned and chopped (or left whole)
• 2 lbs filleted (capitaine or Nile perch)
• salt and black pepper

Procedures

1. Heat the oil in a large skillet.
2. Cook the onions and chili pepper for a few minutes.
3. Cook the in the oil for a few minutes, then turn it to cook the other side.
4. Adjust seasonings to taste.
5. To garnish it, add tomatoes, okra, green pepper, garlic and onions.