Cou-Cou and Flying Fish

Rinse the flying fish fillets, pat dry, and marinate for 10 minutes in 250 ml water with lime juice and 1 tsp salt. Then pat dry with paper towel.

Dredge each fillet in flour, dip in beaten egg, then coat in breadcrumbs.

Heat oil in a skillet and fry the fillets for 3–4 minutes per side until golden brown; transfer to a plate.

For the sauce, in the same skillet sauté the onion, bell pepper, and garlic for 2–3 minutes. Add the thyme, sugar, hot pepper sauce, 250 ml fish stock, and chopped tomatoes.

Cover and simmer the sauce for 15–20 minutes over low heat until slightly thickened; stir in the parsley and season with salt to taste if needed.

For the cou-cou, slice the okra into rounds, add 500 ml water and 1 tsp salt, and bring to a boil. Cook for 8–10 minutes, then strain, reserving the liquid.

Combine the cornmeal with 250 ml cold water in a saucepan. Over low heat, gradually pour in the hot liquid, whisking constantly with a whisk or wooden spoon to prevent lumps from forming.

Once the mixture is thick and smooth, stir in the cooked okra and cook for another 3 minutes. Spoon the cou-cou into oiled bowls, turn out onto plates, top with the fish, and spoon over the tomato sauce.