1. Place a fresh Ngege on a cutting board (at a 45 degree angle) . Take a large kitchen knife and scrape off the scales. Cut the 's belly and remove all the contents. Rinse thoroughly in warm water. 2. Season the with a pinch of plain salt (no Sugar or any other variety spice just yet) 3. Heat a quart of oil in a flat pan till the temperature reaches 350 degrees F. 4. Place the in the pan and heat in oil till it turns a golden brown. 5. Cut onions, garlic and a teaspoon of oil into a hot sufuria (pan) 8. Place each gently on the Sufuria and cover. Bring to a boil and remove after 30 minutes.