Fish and Onions in Tomato Sauce
Fish, stuffed with onions and/or peppers then pan-fried, seems most popular along the Atlantic coast of Africa. The Enya (Wagenia) and Manyanga people use fish traps attached to scaffolds built over the Congo river rapids. Senegal's Ceebu Jën and and Mulet Farci à la Saint-Louisienne are more eleborate dishes which employ a similar stuffed fish technique.
- 1 whole fish (several if you have small fish) -- a half pound per serving
- 1 or 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