Caldou

Method

1. 1

   Simmer onion, garlic, okra and the whole pepper in water 10 minutes.

2. 2

   Slip in the fish with lemon juice and palm oil; poach gently 12 minutes.

   💡 Gently means gently — caldou fish should flake, not fray.

3. 3

   Cook the rice separately while the broth finishes.

4. 4

   Serve fish and broth over the rice with extra lemon. Light, bright, done.