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Color of Africa. Enjoy!
Ingredients
- 5 large eggplant
- 2 large fish
- 2 fresh tomatoes, 1 tomato sauce
- 1 tablespoon of tomato paste
- 1 onions,
- 1 chopped onion
- 1 Maggi cube or stock cube
- 2 tablespoons of vegetable oil
- chili powder to taste
- Salt to taste
- 2 to 3 cups of water
- 1 tablespoon of dry shrimp (optional)
Instructions
- Heat oil in a pan and fry the chopped onion for a few minutes, then add the fish to the onion, tomato puree, salt , and cook the fish for 5 minutes.
- Remove the fish from the pot and set aside.
- Add 2 cups of water into the pot with the eggplants, fresh tomatoes, onions, and tomato paste. Cover and simmer until vegetables are tender about 15 minutes.
- Remove all the vegetables and place in a food processor or use a mortar. Reduce the vegetables with a stock cube and dry shrimp puree.
- Pour the mixture into the pot and add the fish reserved. Add a little more water if the sauce is too thick.
- Season with a little pepper and salt to taste. Then simmer for 15 minutes over low heat.
- Serve with rice, couscous.
