Chop the onion
… until you have a nice big mound of it.
Here’s the tomato, warm from the garden.
Slice the fish into small portion sizes. I did about 2 inches each.
Drizzle some red palm oil into a pan. (can you see us in the reflection, upside down?)
Add your onions and cook over medium heat.
The red palm oil turns them to gold!
And, now, for our lovely tomatoes.
And a little water, to keep things from burning.
Here’s the mighty habanero. I don’t think there was enough time for it to release its heat. Consider cutting in half if you want a spicy dish.
Salt brings all the flavors out. I like to use sea salt. It makes me feel closer to the … sea.
After the sauce simmers a while, add the fish, cover and steam.
When cooked, the fish will flake easily.
The flavor is light, brothy and simply wonderful. Plus, it looks really pretty sprinkled with parsley, in a green dish!
And it goes really well with the rest of our Burundian meal!