2-3 ripe plantain – peeled and chopped
1-2 lbs of cassava/yucca root – peeled and chopped
Place plantain and cassava in pot. Cover with water. Boil on medium high covered until it's tender. Drain and serve with sauce.
** Check tenderness by poking with fork . Fork should go through without resistance.
3 -4 pieces of Talapia fillet or 2 lbs of fish
6 garlic cloves - chopped
¼ cup of onion – chopped
1 spoon of fresh basil - chopped
1 pod of hot pepper – chopped (optional)
1 cup of oil
1 cup of chopped tomatoes
½ cup mushroom(optional)
1 spoon of tomato paste
seasoned salt ( 2 spoons) or according to taste
Place fillet in a large pan to season. Blend together chopped garlic, onion, basil, and hot pepper pod. Use about a spoon or two of garlic blend to fillet. Shake the fillet around in pan to make sure the blend covers all of the fish. Add a spoon of seasoned salt. Set fish aside.
In a non-stick skillet, add oil. Turn heat to medium high. When oil is hot add fish. Make sure to flip over to avoid sticking. When fish is brown and cooked, remove from oil and set aside.
While oil is still hot, add sliced onion. Stir onion and cook until tender. Add tomatoes, mushroom, tomato paste, and the rest of garlic blend and a spoon of seasoned salt. Stir and taste. Reduce heat to medium. Cover let it steam for about 5 minutes. Stir and taste. Add seasoning according to your taste. Add fish and reduce heat to low for another 5 minutes.
Serve over steamed cassava and plantain
Presented by Palavah Hut