Congolese Congolese Capitaine and Pili-Pili in Palm Oil

Ingredients:

250 ml palm oil

1 onion, finely chopped

1 hot chilli pepper (scotch bonnet or 2 dried piri-piri chillies) finely chopped

900 g filleted fish (Nile perch if possible, but tilapia makes a good substitute)

Salt and black pepper to taste

Cooking Instructions:

Heat the oil in a large frying pan then cook the onions and chilli peppers for a few minutes. Add the fish and cook for a few minutes on one side before turning to cook the other side. Adjust the seasoning to taste. As variations you can add any combination of tomatoes, okra, garlic and green bell pepper with the onions.

#congo #fish #chilli