INGREDIENTS:
Hake fish/ panla fish
Roughly blended pepper mixture: combination of 4 tomatoes, 10 scotch bonnet peppers, 2
red bell peppers, 2 yellow bell peppers, 7 fresh cayenne peppers/shombo, 300g spring onions,
handful of curry leaves and fresh parsley, 6 cloves garlic, 80g ginger and 2 onions.
Salt
1 tbsp locust beans
2 cups oil
2 tbsp chicken or crayfish seasoning
PROCEDURE:
1) Roughly blend the pepper mixture as stated in the ingredients above. Ensure this
blend is not a smooth blend but rather a rough blend which is in between a chopped
consistency and a smooth consistency.
2) Rinse the Hake fish/ Panla fish thoroughly and season it with salt.
3) Heat up 2 cups of oil and fry the hake fish gently. Ensure to fry the first side for at
least fifteen minutes before turning the fish and frying the other side.
4) When you are done frying the Hake fish, take it off heat and fry the locust beans in
the same oil. Fry this for 2 to 3 minutes.
5) Proceed to pour the pepper mixture into the oil. Season with 2 tablespoons of
seasoning powder, stir this and leave it to cook for 10 minutes.
6) After ten minutes, gently place the Hake fish/Panla fish into the
stew. Carefully stir this, as Hake is a fragile fish.
7) After another 10 to 15 minutes, take the stew off heat and serve it how you would
like.
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