Mtsolola

Step 1: Put 1 ¾ lb firm white fish steaks in a dish with half of 2 garlic cloves, 1 lime and a third of ½ tsp salt. Turn to coat, cover and leave in the fridge while you prepare the vegetables.

Step 2: Cut 1 ⅛ lb cassava into chunks about 5 cm long and pull out the woody string from the centre. Put it in a pan, cover with cold water and bring to the boil over a high heat.

Step 3: Boil the cassava until it is just tender at the edges but still firm in the middle, then drain and throw away the water.

Step 4: Oil your hands with a few drops of ¼ tbsp sunflower oil, as green banana sap stains. Top and tail 6 green cooking bananas, slit the skins along their length and peel them off, then cut each banana into 3 pieces. Drop them into salted water so they don't darken.

Step 5: Heat the rest of 1 ¾ tbsp sunflower oil in a large, wide pot over a medium heat. Fry 1 onion until soft and pale golden.

Step 6: Add the rest of 2 garlic cloves, 2 tomatoes, 1 green chilli and ½ tsp ground turmeric and cook, stirring, until the tomatoes have collapsed into a thick sauce.

Step 7: Open the tins of 3 ¼ cups coconut milk and spoon the thick cream from the top into a bowl; set it aside. Pour the thin milk left in the tins and ¾ cup water into the pot.

Step 8: Add the drained cassava and bananas with the rest of 1 tsp salt and bring to a gentle simmer over a medium-low heat. Cover and cook until a knife slides easily into the banana and the cassava has turned soft and slightly translucent.

Step 9: Lay the fish pieces on top of the vegetables, spoon some sauce over them, cover and simmer gently without stirring.

Step 10: Pour in the reserved thick coconut cream and shake the pot gently to mix rather than stirring, so the fish stays whole. Simmer, uncovered, until the sauce is creamy and the fish is opaque all through and flakes easily.

Step 11: Taste and add more salt if needed. Scatter with 2 tbsp fresh coriander and serve hot, with a piece of fish and some of each vegetable in every portion.