Satori: Congolese Tilapia Fillet
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In this Congolese cuisine satori, an attempt at duplicating a famous dish of the Lokele fishermen of Kisangani, I used the following ingredients: 0.86 lb of farm raised Tilapia Fillet (this would serve at the most 2 people; and before anything, fry the fish–after rubbing it with the HerbSalt mentioned below–and put it in a container, while saving the oil used for the main cooking event) Olive oil (I can't find palm oil); Chopped onions, fresh red and green peppers; Tomato paste; One Plantain (you could also get a manioc at the nearest tropical food store); Chopped carrots and mushrooms; Pepitas seeds (to pan-fry and ground to flour in a small marble mortar; this is the closest you can get to gourd seeds unavailable in the US, to my knowledge); HerbSalt blend for Seafood and Vegetables (to rub on the fish before frying it: having used it, you don't need to add salt); Crushed Red Pepper; Thyme; Garlic Herb; Marjoram. This is all the stuff you need. I also showed a tube of precooked Polenta, which in the USA, is as close as you can get to the Congolese Chikwangue (just slice the Polenta and microwave it for 1 minute to obtain a good ersatz of our beloved Kwanga). Oh, I forgot: you first need to get a connection to Radio Okapi on the net, then hook it up onto your stereo system, and let good Congolese music blast through while you start your operations as Zika looks on. This dish is best consumed with a cold beer, here a Samuel Adams would do as subsitute for cold Primus or …
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Satori: Congolese Tilapia Fillet
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