Smoked Fish with Gombo

Description
Smoked fish cooked with boiled gombo. Traditionally served with corn semolina.

Ingredients

 * 2 kg smoked fish
 * 500 g gombo, minced
 * 500 g onions, finely chopped
 * 150 g fresh tomatoes, crushed
 * 20 g djansang
 * 1 hot chilli pepper, chopped
 * 1 garlic clove, chopped
 * 10 g rock salt
 * salt and pepper to taste.

Directions

 * 1) Put the fish in a a bowl of 1 litre salted water.
 * 2) Drain thoroughly and set aside the drained water.
 * 3) Trim the fish of any thin edges.
 * 4) In a casserole, toss the djansang, the chilli, onions, garlic and crushed tomatoes with ¾ of the drained water.
 * 5) Add the fish and bring to the boil for 15 to 20 minutes.
 * 6) Add the djansang and rock salt.
 * 7) Simmer for 20 minutes until the sauce is dense and smooth.