From Nigeria: A Fish Stew

Last December I spent 10 days eating (and working) in Abuja, Nigeria. I discovered that Nigerian food can be quite spicy, and that fish of one kind or another seems to sneak its way into most meals, even a serving a greens. I ate many things I didn’t like and a few I did.

By the end of the trip, I had identified several favorite dishes. First, there was moin-moin – a steamed cake of ground legumes studded with tiny fish and hard-boiled egg, and dyed a lovely rose color from the use of palm oil. I’d usually order moin-moin with a side of dodo, which are fried plantains similar to the ones you’d eat at a Cuban restaurant. I also enjoyed a wide variety of fish stews and soups.

The recipe below creates a fish stew that is rich and comforting – a simple, flavorful dinner on a chilly night. You should use a firm white fish for this dish. We used bream (a.k.a. tilapia), a fish found in Lake Kariba on the border between Zimbabwe and Zambia.

Nigerian Fish Stew
Adapted from Food by Country and Motherland Nigeria
Serves 4

1.2 pounds / 500 grams fish fillets
2 teaspoons salt, or more, to taste
1 tablespoon dried thyme, or more, to taste
1 small red bell pepper, chopped
1 small green chili, minced
1 small onion, chopped
½ cup tomato paste
2 cups vegetable broth
3 tablespoons vegetable oil (palm oil, if you have it)
Salt and black pepper, to taste

Season the fish fillets with salt and thyme, and set aside. Place the red pepper, chili, onion, tomato paste and broth in a medium saucepan over medium heat. Bring to a simmer, and cook for 10 minutes. Add the oil and turn the heat down to low. Cook for 15 minutes. Slice the fish into ¾ -inch strips, and add them to the pot. Simmer for 10 minutes more. Add salt and pepper to taste, and serve the stew over rice.

Tags: recipe, Nigeria, fish, stew, fish stew, Field to Feast, food blog, Africa