Recipe: Ron Don

Ingredients

2 lbs. white or red snapper, cleaned

Oil for frying

1 lb. yam, peeled and chopped

1 lb. cassava, peeled and chopped

1/2 lb. flour

1 cube of chicken stock concentrate

1 medium onion, chopped

1 garlic clove, crushed

6 cilantro leaves, chopped

6 ripe chili peppers, chopped

1 tsp. peppercorns, crushed

2 liters of water

1 medium coconut, grated

Salt to taste

Preparation

Fry the fish in hot oil, then sop up excess oil by drying on paper towels. Fill a soup pot with a liter of water, add yams and cassava, cover and cook over low heat. In separate bowl, add a little water to the flour to make a dough and form small fritters the size and thickness of an index finger. Place the fritters in the pot with the tubers. Pour another liter of water into the pot and season with the chicken stock cube, onion, garlic, cilantro, chili pepper and peppercorns. Bring to boiling again, then add the fried fish, cut into halves. Let boil for 5 minutes. Add the coconut milk and simmer for 10 minutes. Serve immediately.

Coconut Milk

Pour boiling water over grated coconut and squeeze thoroughly, until you have 2 cups of coconut milk.

Bon appétit!