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| Fish and Chips |
Fish and chips, the signature English dish that I
became obsessed with during my second year at university. In today’s post I
decided to put a West African twist to this dish making a hot pepper sauce to
compliment the fish. Sierra Leone has vast variety of fresh water and deep sea fishes
that locals enjoy on a daily basis. Whether it’s fried or grilled, with a side
of the hot pepper sauce garnished with lemon or lime wedge, fish can be have
with plantains, chips, rice and salads. Like most of my dishes, today’s post is
quick and easy to prepare. I hope you enjoy reading and hopefully try out the
recipe. Aprons on!!!
Ingredient
1.
200g fresh Sea Bass
2.
4 Medium potatoes
3.
2 cloves of garlic
4.
1 lime
5.
2 large onions
6.
3 scotch bonnet pepper
7.
1tinned chopped tomato
8.
Maggie seasoning
9.
Olive
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| Ingredients |
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| Pan fried Sea Bass |
Cooking Instructions
Sea Bass
1. Fillet
Sea Bass and season with sea salt, black pepper corn and thyme.
2. Pan
fry the fillets 3 minutes on skin side and 2 minutes on flesh side. As soon as it goes in press each fillet down with fingers or fish slice to stop the fillet from curling and also to get crispy skin.
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| Deep frying chips |
1. Peel
potatoes and cut into chunky slices.
2. Deep
fry until golden brown.
Pepper Stew
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| Hot pepper sauce |
- Slice onions and blend with scotch peppers,
garlic and chopped tomato finely
- Heat 50ml of olive oil in a pot.
- Once heated fry blended scotch peppers, garlic
and chopped tomato in low heat for 5 minutes constantly stirring it.
- Sprinkle a pinch of salt and a Maggie cube.
- Leave to cook for a further 5 minutes and then dish is ready for serving.
Voila! Dish is
done!
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| Fish and Chips West African Style |
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