Catfish Fillet Balls with Pearl Couscous

Finely chop the catfish fillet, season with “Garlic Rub” spices, and shape into small balls.
Prepare the Kamado BONO grill for direct cooking: light the charcoal, place the grill grates, and wait until the temperature reaches 180°C. Adjust the upper and lower air vents to maintain a steady temperature.

Heat ghee butter in a cast-iron pan and briefly fry the fish balls with herbs. Pour in the tomato purée and stock, add the chopped onion and garlic, mix well, and let it simmer for a few minutes. Add the pearl couscous, include a chilli pepper, and continue to cook gently for another 10-15 minutes.

Enjoy your meal!