Serves 6-8
The Capitaine (Mbuta or Lates niloticus, Nile Perch, Lake Victoria Perch) is a prized eating fish throughout
Declare
d native to
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.
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