| Congo Soup - Soup
Ingredients:
2 coconuts
salt and pepper
bread cubes
1 pint chicken stock
grated nutmeg
4 tablespoons thick cream
Directions
Grate the coconut, keeping back half a cup.
Press the remainder through a cloth or put into
juice extractor. Mix the liquid thus obtained with
the coconut milk. Add it to the chicken stock,
bring to the boil. Add salt and pepper and a little
grated nutmeg. Lightly fry the remaining coconut
in butter. Also fry ½ cup bread cubes. Just before
serving add the coconut, bread cubes and cream
to the soup.
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Fish with
sorrel - Fish
Ingredients:
oil for frying, (palm oil or any vegetable oil)
1 fish, cleaned and cut into serving sized pieces
1 small onion, chopped
1 clove garlic, minced
1 chilli pepper, cleaned and chopped
1 or 2 tomatoes, peeled and chopped
1 small can tomato paste
1 bunch of fresh sorrel leaves
bay leaf
grated nutmeg (to taste)
black pepper (to taste)
salt (to taste)
Directions
Heat a few spoonfuls of oil in a skillet. Fry fish in oil on both
sides until done. Set aside.
Heat a few spoonfuls of oil in a saucepan. Fry the onion and garlic,
then add the chilli pepper, tomatoes and tomato paste. Stir in enough
water to make a smooth sauce. Heat to a slow boil.
Pour the sauce over the fish (or put the fish in the sauce). Add
the sorrel leaves,
bay leaf, nutmeg, black pepper, and salt. Simmer gently for ten
or twenty minutes
Serve with boiled plantains or rice.
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