12 oz of Sea Bass fish
8 peeled tiger prawns
5 cups of fish broth
14 small okra
2 teaspoons of finely chopped garlic
2 teaspoons of finely chopped ginger
1 large Onion
4 small eggplants
4 tablespoons of palm nut oil or olive oil
2 large fresh tomatoes
2 teaspoons of tomato paste
2 large jalapeno peppers
Fresh sage, basil herbs finely chopped
salt & pepper to taste
Cut the Sea Bass fish into big cubes. Place in big bowl together with the prawns add 1 teaspoon garlic, ginger, sage, add 2 teaspoons of oil, salt and pepper and marinate for 20 minutes.
Chop the okra very fine make sure to remove the head, set aside.
In a heated pot on low burning stove top drop the remaining oil, onion, garlic, ginger. Stir and add the fresh tomato cook until all is tender add the tomato paste and stir very well. Add the mushrooms and the fish broth. Cook for 15 minutes. Add the okra and let it steam for 10 minutes. Infuse the marinated fish into the broth mixture. Continue to cook for 5 minutes add the eggplant, jalapeno peppers and fresh basil. Verify the taste add salt and pepper as required. Simmer sauce for another 25-30 minutes.
This dish is traditionally served with corn flower meal ( Akple or Banku ) it is also great with rice. Serves 2.
N.B. Okra has a very gummy texture, to cut down on the gumminess add fresh cut tomato.
Chef Honore Gbedze