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Chadian Fish with Okra and Tomato
A flavorful and aromatic dish featuring firm white fish cooked with okra, tomatoes, onions, and a blend of spices. This dish highlights the importance of fish in Chadian cuisine, especially in regions near Lake Chad.
ð§ ææ
- 600 g Firm white fish fillets(such as tilapia or Nile perch, cut into chunks)
- 1 tbsp Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 medium Onion(chopped)
- 2 cloves Garlic(minced)
- 300 g Okra(fresh or frozen, sliced)
- 400 g Tomatoes(chopped)
- 1 cup Water or fish broth
- 0.5 tsp Thyme(dried)
- 1 Bay leaf
- 1 small Chili pepper(optional, finely chopped)
ðšâð³ äœãæ¹
- 1
In a bowl, toss the fish pieces with lemon juice, salt, and pepper. Set aside.
- 2
Heat vegetable oil in a large pot or deep skillet over medium heat. Add chopped onion and cook until softened, about 5-6 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the sliced okra and chopped tomatoes. Cook for another 5-7 minutes, stirring occasionally.
- 4
Add water or fish broth, dried thyme, bay leaf, and chili pepper (if using). Bring to a simmer.
- 5
Gently place the seasoned fish chunks on top of the okra and tomato mixture. Lower the heat, cover the pot, and simmer for 12-15 minutes, or until the fish is cooked through and flakes easily.
- 6
Remove the bay leaf. Adjust salt and pepper to taste. Serve hot, often with rice.
ð¡ ããã®ã³ã
- âEnsure the fish is not overcooked to maintain its flaky texture.
- âIf using fresh okra, trim the ends and slice into Âœ-inch rounds.
- âFor a richer flavor, you can use coconut milk instead of water or broth.
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- Add a can of drained corn kernels for extra sweetness and texture.
- Incorporate other vegetables like bell peppers or zucchini.