- 1 KG FISH
- 2 TOMATOES, chopped
- 2 CARROTS, cut
- 1 POTATO, cut in small cubes
- 1 ONION, chopped
- 2 CLOVES GARLIC, crushed
- 1 TBSP SALT
- 2 TBSP OLIVE OIL
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- 500 GRAM PUMPKIN, chopped
- BUNCH OF GREEN ONIONS, chopped
- 2 STEMS LEMON GRASS, chopped
- 4 DECILITER COCONUT MILK
- 300 GRAM PRAWNS, shelled
- 1 TBSP SHRIMP PASTE
- 1 CLOVE GARLIC, crushed
- 2 CHILIES, chopped
- 5 DECILITER CHICKEN STOCK
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Clean the fish, keep
skin and bones. Cut the fish in cubes. Add 1.5 liter water to the skin
and bones, cook for 20 minutes, sieve, add the salt. In the meantime,
fry the carrots, onion and garlic in olive oil. Add a some of the fish
soup and the potatoes and boil for 10 minutes. Add the fish and cook
7 minutes more. Add this mixture to the soup, as well as the tomatoes,
stir carefully.
Serve with toasted slices of French bread, grated cheese
and rouille.
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Fry the garlic,
chilies, green onions and lemon grass for three minutes. Stir in the
shrimp paste. Add the chicken stock and the pumpkin, cook for 15
minutes. Add the coconut milk and the shrimps, cook for 5 minutes
more.
Nigeria had been under
military rule for 16 years, when on 29
May 1990 Obasanja became
elected civilian president of the country. This is celebrated on
Democracy Day. Click on
culinary calendar for more links
between cooking and history.
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