A taste of the Gambia. West Africa cooking. KA PEMBEM.
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A jola specialty made with whole steamed fish and local vegetables
8 medium whole fish, approximately 200g per each serving
3 tablespoon lime juice
250g carrot peeled cut into strips
400g cabbage steam cut in to quarters
200g bitter tomato cut in half
2 stock cubes
3 of hot local chillies-sliced and seedless
Salt and pepper to taste
Wash and clean the fish.
Mix the lime juice, chilli, stock cube, salt and pepper, pour over the
fish, cover and steam in the oven for 10 minutes.
Steam the vegetable and keep aside.
When the fish is done, serve with steamed vegetable around the fish,
pour the juice on top.
Serve with rice and garnish with lime wedges.s