Recipe

• Roasted fish (mackerel) with bobulou or roasted plantains

Serves

• 5 people

Ingredients

• 1 kg of fish ( medium size

• ½ of groundnut oil ( peanut oil)

• 2 tablespoon of green spices ( leak, onion, celerine, cumajou, parceling,)

• 1 teaspoon garlic

• 1 teaspoon salt

• 1 cube of maggi (vegetables stock)

• 2 peppers

Preparation

• Wash the fish and remove the fins with the stomach and the gills.

• In any side of the fish, cut two places each for the spices to enter.

• Put it in a clean dish and add a teaspoon of salt in and rob all the fish with.

• Ground all the spices and add half small cup of water and steam it with salt and maggi for fifteen minutes.

• After the fifteen minutes remove and and put it in a dish and add groundnut oil and stir it to mix.

• Light your charcoal pot and take a paper to be blowing the fire with and also, take a brush ( straight soft brush) and put it inside the spices and stir the spices with the brush and remove the brush and spice the fish and put it in the fire one or two at a time depending how the size of your charcoal pot is.

• After five minutes spices the fish again and let it stay for another five minutes and you turn it and spice it again.

• Spice this side the same. And after the ten minutes, spice all the side and live it for another ten minutes.

Extra information

• It is spicy.

• Recipe contributor Gladys Nih