When the Gambian Imam said that since God created mankind he has never seen a dish like this before…I knew I had to give it a try. 🥜🫛 Now, I agree 100% with the Imam 😍😂 Surumbulak 🥜🌶️ - 1 milkfish - 1 kg lamb with bones - 1 bunch of spring onions - 1 red bell pepper - 4 green pointed peppers - 1 onion - 3 large tomatoes - 3 tbsp peanut butter - 3 tbsp tomato paste - 250 g okra pods - 100 g smoked catfish fillet - 5 bitter tomatoes (jahatou) - 3 habanero chillies - Spices: 2 jumbo seasoning cubes, 1 tsp pepper, 1 tsp salt, 1 tsp chilli flakes, 1 tsp chicken stock powder, 1 tsp vegetable stock powder - Basmati rice Instructions 1. Cut the fish into 3 equal-sized pieces. Add it to a large pot together with the lamb, cover everything with water, and add a little salt. Bring to a boil and cook on high heat for 20 minutes. 2. Blend the spring onions, green pointed peppers, red bell pepper, and onion together in a blender until you have a smooth sauce. 3. Cut the tomatoes in half and briefly fry them in olive oil. Add them to a blender together with 3 tbsp peanut butter, the oil from the pan, and about 350 ml water. Blend until smooth. 4. After 20 minutes, remove the fish from the pot. Add the green pepper mixture, 3 tbsp tomato paste, and 4 tbsp olive oil to the pot. 5. Stir well, then add the tomato-peanut butter mixture and about 600 ml water. Cook for another 20 minutes. 6. Remove the bones from the fish and break the meat into smaller pieces. 7. Cut off the ends of the okra pods and blend them with about 200 ml water until smooth. 8. Add the blended okra to the large pot together with the smoked catfish fillet, shredded fish, and about 300 ml water. Add the jahatou (with the stems removed), habanero chillies, and the spices. Cook on high heat, stirring constantly to prevent it from sticking or burning. Cook until the water has evaporated and you have a thick, creamy sauce. 9. Serve with basmati rice & enjoy ❤️ #s#surumbulaka#AfricanFoodr#RecipeW#WhatToEatocra - @sajin.cooks