Capitaine & Pili-Pili in Palm Oil

Recipe 18

Serves 6-8

The Capitaine (Mbuta or Lates niloticus, Nile Perch, Lake Victoria Perch) is a prized eating fish throughout Africa.

Declared native to Lake Chad and the Nile, Congo, and Niger rivers. It was introduced to Lake Victoria IN THE 1950's, where it was noted to have destroyed many of the endemic cichlid fish species, among which is the Ngege.

The Congolese recipe combines it with two of it's essential elements in Congolese cooking:

a). hot pili-pili peppers

b). palm oil.

one cup palm oil

one onion, finely chopped

hot chile pepper, cleaned and chopped (or left whole)

two pounds of filleted fish (Capitaine or Nile Perch, if possible, or other white-fleshed fish)

salt, black pepper

-Heat

the oil in a large skillet.

-Cook onions and chile pepper for few minutes.

-(Use chopped chile peppers for a hot spicy dish.)

-Cook fish in the oil for a few minutes,

-Turn it (once) to cook on the other side.

-Correct seasonings to taste.

-Variations: This comes in varying distinctions depending on where you are coming from or the desired taste required.

-Add tomatoes, okra, green pepper, or garlic with the onions and chile pepper.

*As is often the case with common names, Capitaine and Nile Perch are often applied to other fishes.