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| 1) |
Skin and gut the fish making sure to remove
all bones. |
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| 2) |
Cut the fish into small pieces. |
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| 3) |
Peel and chop into fine pieces 1 onion, 1
pepper, and 1 cube of Maggi ©. Pound and mix till fine. |
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| 4) |
Soak then squeeze the bread and add to mix
while mixing & pounding. |
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| 5) |
To the mix add the egg and parsley and mix. |
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| 6) |
Add the salt and pepper. |
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| 7) |
Put a little cooking grease or oil to your
hands and shape into mouth size balls. |
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| 8) |
Heat a pan of oil until hot |
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| 9) |
Add a few fish balls at a time until brown
all over then remove. Repeat process until all fish balls
are cooked. |
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| 10) |
Chop the 4 onions into small pieces then fry
in a frying pan until brown. |
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| 11) |
Add to this the tomato paste, black pepper
and 1 Maggi © cube. Add 2 tablespoons of water and stir
until the sauce becomes thick. |
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| 12) |
Transfer the contents of the frying pan into
a cooking pot and add 2 tea cups of water. |
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| 13) |
Bring to the boil. |
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| 14) |
Add the fish balls, bay leaf, lemon juice
and boil for 5 minutes. |
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| 15) |
Add sliced peppers and chillie powder then
simmer for 12 minutes. |
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| 16) |
Add salt or pepper to adjust to taste |
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| 17) |
Serve with either rice, yams or even spaghetti
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* Serves 4 persons |
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