Tilapia with Coconut Sauce and Cachumbari

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Of course, with a menu like this, you know it must have come from Grace! I went for a sleepover last week with a bag full of ingredients for the meal that night… only I let Moses deal with getting the fish! The fish you can commonly get here is a whole fried fish so the sauce Grace made was to accompany the already prepared fish and as well as the cachumbari. So both of these recipes could be used to accompany things other than fish, like rice, chicken, or pasta… really its just tastes great so whatever you put it on will be good!

Coconut Sauce

  • 4 Roma-sized tomatoes, grated
  • 1 green bell pepper, grated
  • 3 garlic cloves, minced
  • 3 TBSP Oil
  • 1 small purple onion
  • 3 TBSP coconut powder mixed with 1/3 cup warm water (or you can use coconut milk instead)
  • 1/3 cup chopped cilantro
  1. Combine the grated tomatoe and grated pepper in a small bowl. Heat medium saucepan with oil and add 1/2 cup of the grated tomatoe mixture. Add chopped onion and simmer for 5 minutes.
  2. Add the remaining tomatoe mixture and the garlic cloves. Let cook a few more minutes before adding the coconut milk. Then add cilantro. You can choose to add more coconut milk if you prefer.
  3. Cover and boil for a few minutes. Thin sauce with a bit of water.

 

Cooked Cachumbari

  • 2 tomatos, grated
  • 1 small pilipili green pepper (hot), chopped fine
  • 1 small purple onion, grated
  • 2 TBSP oil
  1. Mix the pepper into the grated tomato mixture.
  2. In a small saucepan heat oil and then add the onion to fry until golden (3 minutes).
  3. Add tomato mixture and let simmer for 5 minutes so the flavors set in.

 

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