Nigerian Fish and Plantain Delight

1Peel the plantains and cut them into diagonal slices about 1 inch thick.

2In a large pot, heat the vegetable oil (1 tablespoon) over medium heat. Add the sliced onions, minced garlic (2 cloves), and ginger (1 tablespoon), and sauté until the onions are translucent.

3Add the chopped tomatoes and bell pepper (1) to the pot, stirring well. Cook for about 5 minutes until the tomatoes soften.

4Stir in the ground crayfish (2 tablespoons), ground pepper (1 teaspoon), thyme (1 teaspoon), and salt. Mix well and let it cook for another 2-3 minutes to allow the flavors to meld.

5Add the fish to the pot, gently coating them with the sauce. If needed, add a little water to create a sauce, then cover and let it simmer for about 10-15 minutes until the fish is cooked through.

6While the fish is cooking, heat another pan over medium heat and add a little oil. Fry the plantain slices until they are golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

7Once the fish is cooked, taste the sauce and adjust seasoning if necessary. Serve the fish hot with the sauce over it, alongside the fried plantains.