It takes about an hour or so to cook :Dįor your sauce: Some left over stuffing will be perfect combined with soy sauce and a bit of lemon juice OR vinegar. You can either open up the foil to check if its cooked or when the fish stops excreting juice. Put your prepared fish on the griller and alternately turn the fish every few minutes to keep it from getting burnt. Prepare your griller and make sure you have enough charcoal to last the duration of grilling. Wrap the fish with its stuffing with foil wrapper and set aside. Sprinkle both sides with salt, set aside.Ĭhop onions and tomatoes and mix them together (this will serve as stuffing for the fish). Using a knife, slice the back of the fish to make an opening (as seen on the picture) around 4-5 inches long depending on the size of the fish.
Warning: This is not written by a professional cookĬlean the fish (tradional cleaning of removing its internal parts), don't remove the scales. a lil salt, simmer for a few more minutes and you're ready :)
Lastly, pour the cream of corn and chicken on your soup. Add your chicken broth and while that simmers, cut the okras in circular or whatever you prefer to cut them and add them to your broth. If you're using fresh veggies, use your chicken broth to cook the veggies. In another separate pot, pour your canned veggies (or fresh ones), add your ground beef, tomatoes and corn kernels and bring to simmer. In separate pan, saute more onions and mix your ground beef until brown, set aside. Debone the chicken ones they reach room temp. Add onions to bring out the aroma and boil until chicken is soft. In a medium size pot, put enough water to boil the chicken (the water you boil the chicken will be your broth, so make sure it's more than enough). (carrots, celery, potato, string beans)ġ can crushed tomato (to add up color in your soup) 1 can Veggies OR you can opt for the fresh ones.