Moyo with fish

How to cook good Moyo with fish with PDTA tomato coulis

Ingredients for 4 persons

  • 1 box of 400g of tomato coulis PDTA
  • 1 minced onion
  • 2 chopped peppers
  • 30-50 ml of water
  • 100g of mawe flour
  • 750 ml of water
  • Fish of your choice (to be fried)
  • 1 pinch of salt, a pinch of pepper
  • 2 two limes
  • 1 clove garlic


For the moyo

  1. Open the PDTA tomato coulis box, pour the contents into
    a bowl, add a peeled onion and chop peppers.
    Grate the quantity of garlic at your convenience
    Salt, pepper.
  2. Put the whole set on low heat for 5 minutes.
    You can try the version with the smoked fish, in this case,
    crumble it and add it last.

For the fish

  1. Clean and wash the lemon fish.
  2. Cut it into pieces, then season (garlic, pepper, salt) to your
  3. Then fry and reserve.

For the Akassa

  1. Use mawe flour. Bring 500 ml of water to a boil
  2. In a bowl, mix 100 g flour with 250 ml of water.
    When the water begins to boil, lower the heat slightly and spill the porridge
    obtained by making sure to stir quickly and continuously for 10 minutes.
    The goal is not to have lumps. With a spatula, make
    circular motions touching the bottom of the pan.
    After 10 minutes of cooking, the slurry thickens.
  3. Stir occasionally and cook another 10 minutes.
    The dough still light, should now be cooked.
    Tip in clean containers (leave a few drops of water at
    bottom of the containers so that the paste comes off easily).

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright@2018 PDTA | Tous Droits Réservés.