The catch
Croaker and catfish arrive from trusted suppliers each morning, checked by the chef before noon.
The marinade
Scotch bonnet, ginger, garlic and a little suya spice, rubbed in at least two hours before.
The coals
Hardwood charcoal only, burned down for forty minutes until it glows without flame.
The sauce
A pepper sauce cooked slowly with onions and palm oil, made fresh every afternoon.
The timing
Fish go on as the sun drops, so the first plates reach the deck right at sunset.
Written by the Atlantica team. Example article for this demo.
