Capitaine with Hot Pili-Pili

Description
The Capitaine is prized eating throughout Africa, native to Lake Chad and the Nile, Congo, and Niger rivers.

Ingredients

 * 1 cup palm oil
 * 1 onion, finely chopped
 * 1 hot chili pepper, cleaned and chopped (or left whole)
 * 2 lbs filleted (capitaine or Nile perch)
 * salt and black pepper

Directions

 * 1) Heat the oil in a large skillet.
 * 2) Cook the onions and chili pepper for a few minutes.
 * 3) Cook the fish in the oil for a few minutes, then turn it to cook the other side.
 * 4) Adjust seasonings to taste.
 * 5) To garnish it, add tomatoes, okra, green pepper, garlic and onions.