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Name: Chambo
Total time: 40 min
Yield: Serves 4
Cuisine: Malawi
Ingredients: 4 whole chambo (Lake Malawi tilapia), cleaned; 2 tsp salt; 1 tsp black pepper; 4 cloves garlic; 20 g fresh ginger; 1 lemon; 1 tsp chili powder; 100 ml cooking oil; 1 onion; 2 fresh tomato

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Malawi40 minServes 4déjà cuisiné

Chambo

Ingrédients10

whole chambo (Lake Malawi tilapia), cleaned4
salt2 tsp
black pepper1 tsp
garlic4 cloves
fresh ginger20 g
lemon1
chili powder1 tsp
cooking oil100 ml
onion1
fresh tomato2

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Préparation

Rinse the cleaned whole fish and pat dry. Score both sides lightly.
Crush the garlic and ginger. Mix with salt, pepper, chili powder, and the juice of half the lemon.
Rub the seasoning inside and over the fish. Rest for 15 minutes.
Slice the onion and tomatoes. Heat the oil in a wide pan over medium heat.
Fry the fish on both sides until the skin is crisp and the flesh is cooked through, about 6–8 minutes per side.
In the same pan, briefly fry the onion and tomato. Squeeze over the remaining lemon and serve the fish with the pan vegetables.