UGANDAN RECIPES (STEAMED FISH)

     Ingredients

-         1 medium onion chopped

-         2 tomatoes chopped

-         1 whole fresh fish (about 750 g) cleaned and scaled

-         1 stock cube or bouillon cube

-         2 banana leaves

    -         1 medium chilli, de-seeded and finely chopped

    -         1/2 tsp ground cumin

    -         Salt and black pepper
Method

    -         Mix the stock cube or bouillon cube with the salt, black pepper, chilli and cumin in a pestle and mortar.

    -         Grind to a paste and use to season the fish. Lay the banana leaves side by side (frozen banana leaves can be bought in oriental stores, if you can't find them use dock leaves, or, at a pinch greaseproof paper) and place some of the onion and tomato in the centre and place the fish on top.

    -         Sprinkle the remaining onion and tomato over the fish. Wrap the fish securely in the leaves and place in a pan of boiling water to cook. Allow to steam for about 35 minutes.

    -        Take out of the water and allow to rest for 5 minutes. Unwrap the banana leaves and serve the fish with rice.

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