Seafood
4

This recipe begins with cooked fish. Bake, broil or saute any variety you like, and, if necessary, remove the bones. Served the west African way with lots o stiff porridge, these amounts will feed 4.
The Africa NEws Cookbook

• 4 medium tomatoes, quartered
• 2 medium onions, quartered
• 1 tsp salt
• 2 tblsp. chili peppers, coarsly chopped
• 1 lb. fish, cooked

Puree the tomatoes, onions, salt, and peppers in a blender or food processor just long enough to make the mixture uniformly smooth. Blend gently with fish in a cooking pot, and heat through ar a low temperature, being careful not to let the mixture boil. Serve with rice or a stiff porridge (see recipes in Grains and Bread chapter)

Variation : substitute a pound of sardines for the fish.

(picure : google image)