Marake Kaloune
(Fish in Sauce) Recipe

Origin: Djibouti Period: Traditional

Ingredients:

600g potatoes, peeled and sliced into rounds
2 onions, cut into rings
4 okra, chopped
3 aubergines, diced
20 tomatoes, blanched, peeled and diced
1 bunch parsley, chopped
2 tbsp tamarind paste
garlic, salt and pepper to taste
oil for frying
600g fish, cleaned, de-scaled and chopped into steaks

Marake Kaloune
(Fish in Sauce) Preparation:

Method:

Fry the potatoes in oil until just brown then add the onions to the mix and fry until golden. Add the okra and aubergines then mix-in the tamarind paste and season with the garlic, salt and pepper. Add the fish and enough water to cover. Bring to a boil, reduce to a simmer, add the parsley and cook for about 15 minutes or until the rice is done. Serve immediately

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