Directions
1Prepare a sauce with oil, ui, garlic, en tomato coriander.
2Season with cumin, salt and pepper to taste.
3Add the fish head and fry for a few minutes.
4Then cover with a pint of water and boil for 45 minutes.
5Strain the broth and put it back into the fire.
6Then add the cassava and simmer.
7Take the catfish slices and cook for 15 minutes.
8Serve hot.