8 cambuku pieces, 1 cm thick (1.6 kg)
2 tablespoons of lime juice
1 tablespoon of salt
1/4 cup of olive oil (60 ml)
3 cloves of garlic, minced
1 medium onion (100 g), chopped
1 can of tomato pulp (400 g)
1 tablespoon of coriander, chopped
1 tablespoon of parsley, chopped
4 cups of water (960 ml)
For the pumpkin
1/2 cup of cassava flour (80 g)
1/2 cup of water (120 ml)
8 cambuku pieces, 1 cm thick (1.6 kg)
2 tablespoons of lime juice
1 tablespoon of salt
1/4 cup of olive oil (60 ml)
3 cloves of garlic, minced
1 medium onion (100 g), chopped
1 can of tomato pulp (400 g)
1 tablespoon of coriander, chopped
1 tablespoon of parsley, chopped
4 cups of water (960 ml)
For the pumpkin
1/2 cup of cassava flour (80 g)
1/2 cup of water (120 ml)
In a medium bowl, season the cambuku pieces with lime juice and salt. Reserve
In a large skillet, heat the olive oil over high heat
Add the garlic and onion and cook until they are soft (about 5 minutes)
Add the tomato pulp with its liquid, coriander, and parsley
Reduce heat, cover, and simmer, stirring occasionally, until the tomato is tender (about 10 minutes)
Add water and bring to a boil over high heat
Add the fish, cover, and cook until the fish flakes easily when tested with a fork (about 15 minutes)
Remove from heat
Reserve 3 cups of the stew's broth (720 ml)
Prepare the pumpkin: In a medium skillet, mix well the cassava flour and water with a spoon
Add the reserved broth and mix until smooth
Heat over medium heat, stirring occasionally, until the pumpkin thickens (about 10 minutes)
Transfer to a bowl
In high heat, reheat the stew again
Transfer to a large serving dish and serve immediately with the pumpkin
299 calories per serving
