1 kg of painted fish
1 pressed garlic clove
to taste salt
1 kg of cassava
1 1/2 tablespoon of pork cracklings
to taste malagueta peppers
chopped green onion to taste
ground cumin to taste
1 kg of painted fish
1 pressed garlic clove
to taste salt
1 kg of cassava
1 1/2 tablespoon of pork cracklings
to taste malagueta peppers
chopped green onion to taste
ground cumin to taste
Rinse the fish under hot water, remove the bones and carefully peel off the skin using a knife
Cut the fish into small cubes and season with only salt and garlic
Set aside
Peel the cassava and cut it into small pieces, the same size as the fish cubes
Place the pork cracklings in a pot and heat them well, add the cassava, stir for 2 minutes, then add water to cover
Cover the pot and cook until the cassava is tender
Then add the fish, mix, and cook until it's ready
When finished, add the remaining seasonings to taste
The stew should be thick, abundant, and slightly spicy
The mojica is served with plain rice and a little 'papa'.
