This Ivorian traditional dish is bursting full of fresh flavours with exotic spices. Boiled plantain accompanied with a tasty eggplant sauce and grilled fish for a fast and flavoursome dish. This beautiful Ivorian-inspired akpessi recipe is the perfect dish to serve up to family and guests!
- 8 African eggplants, or use aubergine
- 2 fresh tomatoes, sliced
- 2 medium onions, sliced
- 2 cloves garlic, minced
- 2 medium tilapia or bream fish
- 1 tbsp tomato paste
- Vegetable, or palm oil
- Salt to taste
- Pepper to taste
- Peel the eggplant, then cut in half lengthwise. Transfer to a cooking pot, add enough, cover, and steam for 20 minutes, until the eggplant is very soft.
- Transfer the cooked eggplant in a food processor and blend together with garlic, fresh tomatoes and one onion.
- Heat oil in a dry pot. Once the oil heats up, add the sliced onions and fry for about 2 minutes. Add the blended puree and stir together.
- Cover pot and cook-fry till the water in the puree dries up. You can easily tell this, when the palm oil has separated from the puree.
- While the sauce is cooking, clean fish and season with spices of choice.
- In a frying pan, heat oil on medium, then lower the fish into the oil and fry till crisp. Turn over and further fry the other side.
- Add and adjust salt, pepper and extra spices to the sauce, if desired.
- Serve the eggplant sauce warm over boiled plantain, topped with chopped fried fish.
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