This is the Gambian version of West African fish-based pepper soup. Here the fish is prepared in a tomato and onion base, with plenty of habanero chillies.
Prep time: 20 minutes/Cook time: 40 minutes/Serves: 6 (+20 minutes marinating)
Ingredients:
3 fish (tilapia are good), cleaned and scaled and with fins trimmed
1 lemon
5 habanero chillies
6 tomatoes
1 bunch spring onions (scallions)
1 white onion
1 red onion
6 garlic cloves
800g (28 oz) passata (tomato sauce)
2 maggi cubes
4 bay leaves
sea salt and black pepper
Method:
Remove the gills from the fish then halve the lemon and rub the fish all over (both inside and out). Transfer the fish to a bowl and squeeze over the lemon juice. Scatter over 1 tbsp sea salt and rub all over the fish. Transfer to you refrigerator and allow to marinate for 20 minutes.
Combine the tomatoes, spring onions, onions, garlic and 3 chillies in a blender with the Maggi cubes then process until smooth. Turn into a bowl and mix with the passata. Turn this mixture into a wok or deep pan and bring to a simmer.
Pour in 750ml (3 cups) water and return to a simmer. Season to taste with salt and black pepper and continue cooking for 10 minutes, so the sauce ingredients are no longer raw.
At this point add the bay leaves and the whole chillies along with the fish. Cover and cook for 15-20 minutes until the fish is done. Adjust the seasoning to taste, ladle into a warmed serving dish and bring to the table.
