“Poisson au Forestier”

This dish was prepared by two university students [see photo below] from the Forest region of Guinea-Conakry: Nikavagui Kalamo (23 years old from Zawasama Guinea) and Fdekala Tono (25 years old from Guekelu, Guinea)

Ingredients – manioc (nyame), fish (4), onions (2), garlic (4 cloves), pepper, salt, magi cube, peanut oil.

Preparation –

1. Peel manioc;

2. Wash & cut manioc;

   

3. Prepare fire to boil manioc;

   

4. Boil peeled manioc in a pot;

5. Scale and clean fish;

   

6. Fry fish in peanut oil in a pot;

7. Remove fish from pot;

   

8. Put the boiled manioc in the pot where fish was frying;

9. Add water and cook for 10 minutes;

   

10. Cut onions and garlic in a cup and add water to the cup;

11. Add the garlic and the onion to the pot but not the water;

12. Lay  fish over the cooking manioc and add pepper and magi;

    

13. Let cook for another five minutes and serve. Yum, yum, delicious!