One of my favorite meals in this season. A hot, spicy and tasty soup to chase away the cold.
Following the tradition, it’s about fish, “country spices” and pepper 🌶 wrapped in a bunch of plantain leaves and slowly stewed on a charcoal cooker. To serve with boiled half ripe plantains.
Well, far away from home I do it in an anti adhesive pot with no lost of taste and aroma. I let my plantains cook together with the fish, so that all the good of it gets shared and creates a perfect harmony!
Easy, hot, healthy and tasty. The perfect combination.