Mangoé Rafalari (Spicy Mango Stew)

Ingredients:

• 12 medium ripe mangoes, peeled and sliced
• 3 onions, chopped
• 1 cup palm oil
• 6 smoked carp (I used sardines)
• 2 large stock cubes
• 2 chili peppers, chopped
• Salt to taste

Directions:

1. Put the mangoes in a pot and add water until just covered. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain and set aside.
2. Meanwhile, remove the bones from the fish and flake. In a large bowl, mix the fish and onions with the chili peppers.
3. Heat the palm oil. You can test readiness by adding a small piece of onion to the pan with the oil. When it starts to sizzle, add the fish and onion mix to the pan with a stock cube. Let cook over a low flame for 10 minutes or so.
4. Now add the mangoes and a little bit of water. Bring back to a boil, then cover and reduce heat. Cook for an additional 30 minutes.