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Name: Kopto
Total time: 50 min
Yield: Serves 4
Cuisine: Republic of the Congo
Ingredients: 600 g smoked fish; 400 g ripe tomatoes; 2 onion; 3 cloves garlic; 3 tbsp palm oil; 1 Scotch bonnet chili; 250 ml water; 1 tsp salt; 1/2 tsp black pepper; 1 lemon

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Republic of the Congo50 minServes 4già cucinato

Kopto

Ingredienti10

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

pesceverduraaltrospezie e salsefrutta

Preparazione

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