Ngege

Directions
1. Place a fresh Ngege on a cutting board (at a 45 degree angle). Take a large kitchen knife and scrape off the scales. Cut the fish's belly and remove all the contents. Rinse thoroughly in warm water.

2. Season the fish with a pinch of plain salt (no Sugar or any other variety spice just yet)

3. Heat a quart of oil in a flat pan till the temperature reaches 350 degrees F.

4. Place the fish in the pan and heat in oil till it turns a golden brown.

5. Cut onions, garlic and a teaspoon of oil into a hot sufuria (pan)

6. After the onions turn brown, open a can of tomato paste (Hunt's) and empty it into the sufuria.

7. Add three glasses of water to the broth. Add a little Cajun's seasoning, paprika and coconut milk.

8. Place each fish gently on the Sufuria and cover. Bring to a boil and remove after 30 minutes.

9. The fish is best served with Ugali (no salt please...-), Sukuma wiki, cabbages or any other vegetable.