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Obe Eja Tutu (Fresh Fish Stew) Imoyo – Dinner Recipe

  • Cooking time: 55 minutes
  • Portion: 2 persons

Ingredients:

  • 1kg fresh tomatoes or canned tomato puree
  • 300g fresh fish (any fresh fish will do)
  • 100g tinned tomato paste (optional)
  • One-litre vegetable oil
  • Five habanero pepper (atarodo)
  • Two or Three medium bulbs onions
  • Two stock cubes thyme and curry (One teaspoon each)
  • salt to taste

If people refuse to look at you in a new light and they can only see you for what you were, only see you for the mistakes you’ve made, if they don’t realize that you are not your mistakes, then they have to go.

– Steve Maraboli

Energy value

  • calories 190kcal
  • proteins 60g
  • fats 12.7g
  • carbohydrates 10.5g

Pre-processing

  • To prepare the fish, cut the head off if you want.
  • For Tilapia fish remove the scale a bit by putting it in a bowl add two lime cut and squeeze the water into the fish for 60 minutes.
  • This will allow the fish to look fresh if it was frozen for a long-time, also allow the scale to remove easily.
  • When the stew cools down a bit, scoop out the excess oil, pour into a bottle and preserve in the fridge. This fish stew oil can be used for Nigerian soups, stew beans recipes and yam recipes too.

Preparation

  1. At first, blend the tomatoes, peppers and onions. If you are making use of the thick tomato paste, simply dilute it a bit in little water and set aside.
  2. Pour the blended tomatoes into a pot and let it boil until the consistency is thicker and the excess water is dried up.
  3. In another pot, add the cleaned cut fresh fish, add a little water, thyme, curry, one stock cube and salt to taste.
  4. Parboil for two minutes, this helps to toughen the skin of the fish and get the fish tasty.
  5. You can also marinate the fish with these spices overnight or for about one hour if you’ll rather not parboil the fish.
  6. Two minutes take out the fish from the pot and reserve the liquid (fish stock).
  7. Now, heat the vegetable oil, add some onions (optional, because the blended tomatoes already have onions).
  8. Add the dried tomatoes, the diluted tinned tomatoes (derica) and fry for about 25 minutes or until the tomato loses its sour taste.
  9. Stir constantly to prevent burning at the bottom.
  10. Add the fish stock and cook for 10 minutes.
  11. Next, add the parboiled fish, stock cube and salt to taste.
  12. Cover and leave to simmer until the fish are properly cooked.
  13. Serve with boiled rice, boiled and fried yams, plantain recipes and beans.
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