Chop the tomatoes, pepper, and onions to tiny bits. sliced the plantain to any size you like. I like them tiny. :D
Season the fish with a half a cup of sliced onions, a teaspoon of salt and one seasoning cube. Allow to cook for 10 minutes, then pick the fish and set aside, leaving the stock in the pot.
Open the bonga fish and remove the center bone, break into tiny pieces and set aside.
Add 300ml of water to the fish stock in the pot, two tbsp ground crayfish, a seasoning cube, 100ml of palm oil and salt to taste.
Add the sliced plantain and the sliced tomato/onions/fresh pepper at the top.
Add the fish and allow to cook for 15-20 minutes.
After 15 minutes, check to see if the water is dried and the plantain is properly cooked.
Stir all together and serve.