The corn porridge, Fetri, must be cooked for a long time and constantly stirred to be smooth and lump-free. For the Dessi sauce, 'frying' the tomato paste in palm oil is crucial, as it creates a deeper, sweeter flavor. The sauce should be thick and rich. If you do not have access to smoked fish, you can use dried fish or substitute it with other smoked meat for the smoky effect, although fish is more traditional.
In a pot, mix the corn flour with 500 ml of cold water until a smooth slurry is formed.
Bring to a boil and stir constantly and vigorously to prevent lumps. Reduce the heat.
Continue stirring and cook for 15-20 minutes until the porridge thickens into a very dense, elastic paste that pulls away from the sides of the pot. Taste and add salt. Keep warm.
In a larger pot or saucepan, heat the palm oil over medium heat. Add the chopped onion and cook until translucent.
Add the tomato paste and cook for 3-5 minutes, stirring frequently (frying the paste). Add the blended/diced tomatoes, bouillon/salt, and the whole pepper (if using). Bring to a boil.
Add the flaked smoked fish and 250 ml of water or broth. Stir gently.
Reduce the heat and simmer for about 20 minutes, or until the sauce thickens and the palm oil begins to settle on the surface.
Carefully remove the pepper. Season with salt.
Fetri is served hot in a bowl, usually shaped into a ball, and a generous portion of Dessi sauce is served on top or alongside it. It is traditionally eaten by hand.