Kopto

Ingredients10

• smoked fish600 g
• ripe tomatoes400 g
• onion2
• garlic3 cloves
• palm oil3 tbsp
• Scotch bonnet chili1
• water250 ml
• salt1 tsp
• black pepper1/2 tsp
• lemon1

Method

1. Rinse the smoked fish, cut it into large pieces, and set aside.
2. Chop the onions, tomatoes, garlic, and chili.
3. Heat the palm oil in a pot and fry the onion until soft.
4. Add the garlic, chili, and tomatoes and cook until the tomatoes break down into a sauce.
5. Pour in the water, season with salt and pepper, and simmer for about 10 minutes.
6. Add the fish pieces and cook gently until heated through and the sauce thickens, about 15 minutes.
7. Squeeze lemon juice over the stew, adjust the seasoning, and serve hot with rice or fufu.