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Ingredients
- Cassava roots
- Pepper
- Tomatoes chopped
- Onion chopped
- Salt
- Green pepper, chopped
- Lettuce, chopped
- 1 tsp of lime juice
- Fresh tilapia.
- Fish spices
- Onion and garlic powder
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Method
- Descale the fish and wash thoroughly.
- In a medium bowl, combine spices,onion and garlic powder and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.
- Rub tilapia all over with oil; sprinkle with spice mixture.
- Leave to marinade.
- Peel the cassava root and then divide into four sections.
- Boil cassava in a large saucepan with enough water.
- Allow to cook for 30 minutes until tender.
- Remove from fire and drain off water.
- Wash pepper, tomatoes, onions and grind in asanka. Don't forget to add salt.
- Heat grill to high.
- Grill tilapia until the underside loosens easily from grill, 2 to 3 minutes.
- Using a metal spatula with a thin blade, flip fish; continue to cook 2 to 3 minutes.
- Serve boiled cassava, hot pepper and fried tilapia
- Garnish with green pepper and lettuce.