Jungle Products Beyond Organic
Recipes
Poultry
Fish & Seafood
Beef, Pork, Lamb
Vegetarian
Dessert & Baked Goods

 


SALMON WITH COCONUT AND LEMON
COCONUT SHRIMP
SEAFOOD IN RED PALM OIL
FISH AND GREENS
FISH & PILI-PILI IN RED PALM OIL
FISH WITH RED PALM OIL & PEANUTS

SALMON WITH COCONUT AND LEMON – Our Favorite

INGREDIENTS
· 1 pound of fresh salmon fillet
· 1 whole lemon
· dried dill (to taste)
· salt, pepper (to taste)

DIRECTIONS
Coat the salmon with coconut oil. Salt to taste. Cut small slices in the fish every few inches and place a lemon wedge inside the fish. Sprinkle dry dill over the fish and broil until done.

Serves 2

COCONUT SHRIMP
· 1 ½ pounds of fresh shrimp
· 4 tbsp coconut oil
· 2 eggs
· ½ cup bread crumbs
· ¾ cup grated coconut (unsweetened)
· salt to taste

DIRECTIONS
In a large skillet or wok, heat the oil over medium high heat. In a small bowl, beat the eggs. In another small bowl, mix the bread crumbs and shredded coconut. Dip each shrimp in the egg, followed by the bread and coconut mixture. Once thoroughly coated, place the shrimp in the hot oil until browned. Remove and drain. Salt to taste. For larger parties, increase the quantities proportionately.

SEAFOOD IN RED PALM OIL

INGREDIENTS
· 4 cups of Red Palm Oil
· 1 pound dried or salted cod (or any dried or salted fish), soaked in water and cleaned
· 1 pound fresh fish: whole, fillets, or steaks
· 5 cups shrimp or prawn
· 3 cups crab meat (optional)
· 1 onion, finely chopped
· 1 chile pepper, finely chopped (optional)
· salt, pepper (to taste)

DIRECTIONS
Add all ingredients to a large pot. Cook over a low to medium heat, stirring regularly, until fish is done (ten to twenty minutes). Add water, broth or stock if necessary.
Serve with Rice.
Serves 6-8

FISH AND GREENS
The most traditional Central African cooking method: a boiling pot over a fire. Select a fish that won't fall apart when cooked in a stew. Any kind of greens can be substituted for the spinach in this recipe.

INGREDIENTS
· 1 fish, filleted into serving size pieces
· ½ cup Red Palm Oil
· 3 cloves garlic, chopped
· 1 onion, chopped
· 1 cup water
· 1 pound spinach leaves, cleaned (or collards, kale, or similar, cleaned, chopped, and blanched)
· 1 can tomatoes
· 1 tablespoon salt
· cayenne pepper (to taste)

DIRECTIONS
· In deep pan, fry the fish in the oil. Add the garlic and onion. Reduce heat and simmer until onions are clear. Add water. Simmer 15 minutes.

Add tomatoes and spinach. (If other greens are used they should be blanched ahead of time.) Season to taste. Simmer until all is done. Serve with Rice.
Serves 4-6

FISH & PILI-PILI IN RED PALM OIL

INGREDIENTS
· 1 cup palm oil
· 1 onion, finely chopped
· 1 hot chile pepper, cleaned and chopped (or left whole)
· 2 pounds of filleted white fish
· salt, black pepper (to taste)

DIRECTIONS
· Heat the oil in a large skillet. Cook the onions and chile pepper for a few minutes. (Use chopped chile peppers for a hot spicy dish, or use whole chile peppers and remove them after cooking for a milder taste.)
· Cook the fish in the oil for a few minutes, then turn it (once) to cook the other side. Adjust seasonings to taste.
· Variations: add tomatoes, okra, green pepper, or garlic with the onions and chile pepper.
Serves 4-6

FISH WITH RED PALM OIL & PEANUTS

INGREDIENTS
· ¾ cup Red Palm Oil
· 1 whole white fish, patted dry, and cut into serving size pieces (save the head)
· 2-3 cloves of garlic, minced
· 1 tsp. coriander
· ½ tsp. ground ginger
· ½ tsp nutmeg, grated
· salt (to taste)
· black pepper (to taste)
· smoked or dried shrimp or prawns (or fish); half of it ground into powder and half for garnish
· 2 tbsp peanut oil
· 1 onion, finely sliced
· 1-3 chile peppers, cleaned
· 1 cup peanut butter (natural or homemade)

DIRECTIONS
· Heat a few spoonfuls of palm oil in a skillet. Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper.
· Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp (or fish).
· In a saucepan bring four cups of water to a boil. Add the fish head and the spices and ground dried shrimp (or fish). Reduce heat and let simmer.
· Heat a few spoonfuls of peanut oil in a clean skillet. Fry onion and remaining garlic until browned. Add chile pepper. Reduce heat. Add the fried fish to the onion-garlic mixture.
· Remove fish head from broth. Strain broth if desired. Add peanut butter. Stir until smooth. Simmer over low heat until it is thickened into a sauce. Pour the thickened sauce into the skillet over the fish and onions. Add remaining dried shrimp (or fish). Simmer together for a few minutes.
· Serve fish and sauce over Rice, with Plantains on the side. The cooked chile peppers can be served or discarded as desired.
Serves 4-6