If you are wondering why am I exploring this multicultural cuisine today is because I want to introduce you to another great lady I've meet in my 6 months of blogging! Her name is +Marlys Folly , author and blogger at This and That. A native Canadian, Marlys met her husband in Togo, Africa where she started her journey into African Cuisine. She is an awesome cook as you will see when you visit her blog, not only of African dishes but all kinds of Goodies! She is also a very given soul and always has words of encouragement for you! A great Photographer and host of Foodie Friends Fridays, Marlys is the kind a blogger you love no matter what is she writing about.
This is my first try at African Cuisine so Marlys I hope you and your hubs forgive me if I didn't get something right or misspelled the whole french part of the dish...lol...this recipe didn't give me to many specifics so here we go!
Tilapia Fillets with Coconut Milk
6 Tilapia Fillets
1 (14 oz) Can coconut milk
1 TBSP grated fresh ginger
3 Cloves of Garlic peeled and chopped
2 onion peeled and finely chopped
1 small hot chilli sliced into thing strips
salt and freshly ground pepper
Season the Tilapia fillets with salt and pepper and a little bit of olive oil as to marinate. Set aside.
In a large skillet heat oil and fry the onions and garlic for 5 minutes at medium heat (not to burn), then add ginger and plantains, cook for about 5 more minutes. Add coconut milk and bring to a boil. Cover and cook for 25-30 minutes on medium heat, stirring occasionally.
In a frying pan or skillet, fry the Tilapia fillets until they are nicely brown on both sides.
In a frying pan or skillet, fry the Tilapia fillets until they are nicely brown on both sides.
Transfer the fillets to the pan with the sauce and cook for 5 minutes. A few minutes before serving add the chilli.
Serve with white rice and a side of greens.
Listo,
It was so good! We all had seconds!
The Plantains give the dish texture and an unexpected element of sweetness to play with the heat of the chilli!
For dessert we had Togo Bananas, super quick and easy to make just add 1 TBSP of butter, brown sugar, a bit of lemon and Tumeric! Put in the oven at 350 for 30 minutes and ready, add a bit of chopped nuts for crunch and have yourself a delicious sweet ending to a wonderful meal!
Delicious! and that color...all natural thanks to the Tumeric! Wow!
Hope you enjoy my exotic dish today! I sure had a blast learning and exploring new flavors from a different culture and remember no matter where you are from or where you are, everything tastes better with a Pinch of Love!
Besitos,
Lizy
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It was so good! We all had seconds!
The Plantains give the dish texture and an unexpected element of sweetness to play with the heat of the chilli!
For dessert we had Togo Bananas, super quick and easy to make just add 1 TBSP of butter, brown sugar, a bit of lemon and Tumeric! Put in the oven at 350 for 30 minutes and ready, add a bit of chopped nuts for crunch and have yourself a delicious sweet ending to a wonderful meal!
Besitos,
Lizy
Bringing Exotic Flavors to these Fabulous Parties:
Rate The Plate Utah
Nap Time Creations
Pint Sized Baker
A Humble Creation
Fluster Buster
Adorned from Above
Twin Dragonfly Design
Jennifer Rizzo
My Turn (fro Us)
The Best Blog Recipes
Food Done Light
The Home Girl
Rattlebridge Farm
Just Us Four
Not Your Ordinary Recipes
The Real Coake Family
Handy Man, Crafty Woman
Your Homebased Mom
Create with Joy
The Wondering Brain
Will Cook for Smiles
Under the Table and Dreaming
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