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Ingredients Edit

Directions Edit

  1. Clean, dry, season and half fry the fish. Set aside.
  2. Grate coconut (add 1 cup water, squeeze and strain to get thick cream).
  3. Boil green plantain and cocoa in about 2 – 3 cups water.
  4. Add to liquid with plantains and cocoa.
  5. Add habanero pepper.
  6. In frying pan, brown 2 tbsp margarine with 2 tbsp flour.
  7. Add 1 cup water gradually to make a brown sauce.
  8. Add sauce and slice onion to stew.
  9. Lastly, add coconut cream.
  10. Season to taste.
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