Mutaffaya

Ingredients for 4 servings:

• 4 tuna steaks
• 3 white onions, halved, diced
• 4 garlic cloves, finely chopped
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), green, diced
• 2 green peppers, deseeded and cut into strips
• 1 class can/n tomatoes, coarsely chopped
• 6 tbsp oil
• 2 stalk(s) of cinnamon, each 2-3 cm long
• ½ tsp black pepper, ground
• 1 tsp cumin
• 1 tsp ginger powder
• 1 tsp paprika powder, hot
• 3 tbsp tomato paste
• 125 ml water
• Salt
• 1 bunch of flat-leaf parsley, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fish with vegetable sauce from Yemen, also suitable for chicken

Heat 3 tablespoons of oil in a deep pan and briefly fry the onions, garlic, and cinnamon bark. Add the pepper, cumin, ginger, and paprika, then the vegetables. Fry together for a few minutes, stirring constantly; the meat should not brown, just be soft. Dissolve the tomato paste in 125 ml of water, add to the vegetables, and continue frying. Season with salt and stir in the parsley. Place the tuna steaks in the sauce and drizzle with oil. Cover and cook over low heat for about 20-30 minutes, turning once. Serve with rice and flatbread. Variation: You can replace the fish with chicken breast; it also goes well with the sauce.