Nile Perch Nyembwe

• 100 g (3½ oz) okra
• 3 spring onions (scallions)

Preparation

Cut the okra in half lengthways and cut the spring onions into quarters. Heat the oil for deep-frying.

Clean the fish. Cut the fillets in half, season with salt and pepper and coat with flour before deep-frying in the hot oil until golden. Drain the fish pieces on paper towel.

Sweat the nokoss and 1 tbsp of the palm kernel pulp in a flameproof casserole dis