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- Ingredients
- Recipe
- Tilapia fillet1 kg
- Tomato4 unit(s)
- Onion4 unit(s)
- Green pepper1 unit(s)
- Red pepper1 unit(s)
- Yellow pepper1 unit(s)
- Coriander1 unit(s)
- Salt and pepper1 to taste
- Coconut milk1 unit(s)
- Palm oil1 tablespoon
- Lemon1 unit(s)
- Cut the ingredients into rounds. Separate the ends of the ingredients and cut them into squares.
- Place the onion, tomato and peppers squares in the pan, along with a drizzle of palm oil, and let it strengthen well. After boiling, turn off the heat and let the pan cool.
- After the pan has cooled down, make the layers, a layer of onion, another of tomato, another of peppers, put a layer of tilapia fillet (always season the fish with a few drops of lemon, salt and pepper) do this until all the ingredients are finished.
- Lastly, add a tablespoon of palm oil, a small bottle of coconut milk, and the chopped coriander. Season with salt and pepper. And leave the pan on the fire covered to cook for 20 minutes.
- Serve this delight with white rice and farofa!!
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