Bored with your typical tomato stew??? Try this tropical fish stew fragrant with garlic and peppers, the mellow taste of palm oil, enriched with coconut milk.
Serve with basmati rice and fried plantain – beautiful!
1 kg thick, firm, white fish fillets
2 garlic cloves, chopped
1 onion, sliced
1 tbsp grated ginger
1 scotch bonnet pepper chopped
1 red bell pepper, sliced
salt and pepper
1 bunch coriander, chopped
spring onions, finely sliced, to garnish
Fish stock cubes
120 ml palm oil
Juice of 1 lime
Optional: Mussels and jumbo prawns (we love seafood so we fit them in wherever we can)
In a large saucepan, sauté the garlic, onion, ginger and peppers in the oil until a sauce is formed. Taste and add salt and pepper.
Add the fish, stock cubes and coconut milk simmer gently until cooked. If using a combination of fish and prawns, add the prawns later as they cook in less time. Cook for for 15minutes.
Stir through the chopped coriander.
Place in a serving dish and squeeze over some lime juice and sprinkle the spring onions and serve.
This rich and creamy yam bake is perfect for the winter as it is so comforting with warm melty cheese and full of flavour from the smoked bacon, chicken and sautéed onions, garlic and pepper coated in cream. The star of the dish is obviously the humble Nigerian Yam.
Ingredients (Serves 4)
1 medium tuber of yam
200g diced pancetta or smoked bacon lardons or chorizos
So I had a weird craving for 805’s Monika fish – I say weird because I have actually never had it. All I’ve heard is that it’s really nice and very spicy. Later on, I remembered this really nice sea bass meal I had in a pub while on a project in Gloucester and then all I could think about was fish! I met up with V2 and we end up in front of the fresh fish counter in Waitrose. The sea bass was beautiful, fresh and looked very clean but it was £5 for 1. If you are being economical, look away. However, I couldn’t resist the fish and I left the counter with 2 – so did V2. I bought a few other things and left the shop elated. I was finally going to make my own Monika, though I had nothing to compare it to. Lol
Roasted Sea bass
2 Sea bass, gutted, scaled and cleaned
3 Bell peppers
Chopped scotch bonnet peppers
Seasoning (Fish Spice, Thyme, Basil, Maggi – I prefer Knorr but I only had Maggi)
Hot chilli pepper powder
Seasoning (Salt, Pepper, smoked paprika)
Chop your mixed bell peppers, scotch bonnet pepper and onions into a clean bowl
Descale, gut and clean the fish if fish has not been cleaned and gutted.
Make 2 – 3 diagonal slices on each side of the fish
Season the fish (inside and outside) generously using fish spice, thyme, basil, Maggi and chilli powder. Use chilli powder according to heat tolerance.
Place oil in a small bowl and season with Maggi, fish spice and chilli. Take a small portion of the chopped mixed pepper, dip in the seasoned oil and place inside the fish and in the slits on the side of the fish.
Place the fish in a roasting oven dish, pour in the rest of the chopped bell peppers, scotch bonnet pepper and onions.
Pour the rest of the seasoned oil all over the fish and mixed peppers.
Sprinkle paprika, parsley and chilli powder on the top
Place in the oven and grill for 50 – 55 mins
Check regularly, flip the fish to ensure both sides are evenly roasted
The mixed peppers in the roasting dish can serve as a pepper sauce once ready.
Peel the plantains
Make 2-3 diagonal slices on the side of each plantain
Season lightly with salt, chilli powder and smoked paprika
Place in the oven and grill for 45 – 50 mins
Check regularly to see that it is roasted to desired level
Once ready, serve
H3 loved it and we were completely knocked out after eating. It definitely solved my craving as it had the right amount of pepper to seasoning ratio. Later on, we were talking about the price of products in Waitrose and remembered the “6 for £1, £1 fish guy” lol. I must say, that really put the Waitrose price into perspective.
Ewa Agoyin really deserves the hype that it receives. Popularly sold by hawkers in Nigeria in black pots carried on their heads. They serve the beans in aluminium bowls; press the middle of the beans so that they can put the agoyin stew in the middle.
We managed to take pictures before this food went down in DVeesville, quite a feat if we are honest…. we really love food; like that wasn’t obvious already, however this means that most times we are more interested in cooking, plating and eating. Pictures??
But it is a new year… so here is to more food pictures and more posting. Thank you for reading our blog. We love and appreciate you all. Happy New Year.Xx
4 cups of honey brown beans
4 cups of water
1 tsp of salt
Agonyin stew ingredients
15 Red Whole chilli
3 red mini sweet Pepper (can substitute with 1 red bell pepper)
4 white medium onions (roughly chopped)
2 white medium onions (sliced)
1 cup of Palm oil
1 Tsp of crayfish
4 seasoning cubes
salt to taste
Method – Beans
Put beans and water in a saucepan and cook on medium heat for about 3 hours; add water intermittently so it doesn’t dry out
You want to cook the beans until very soft
Use a potato masher to mash the beans to make it smoother.
Set beans aside.
Method – Agonyin Stew
Blend the red chilies, sweet peppers and roughly chopped onions with a cup of water
Heat the palm oil in a saucepan, add sliced onions and fry until almost burnt, do not burn.
Add blended peppers and fry for 1 hour; stirring with a wooden spoon frequently. (if you go and watch ‘Game of Thrones’ while cooking, your stew will burn).
Season with blended crayfish and seasoning cubes
Continue to cook and stir for 15 minutes extra. (Colour of stew should have turned deep dark red)
Taste for seasoning; add salt to taste
Serve with on beans
You may need to add more palm oil (circa 2 tablespoons) when frying the stew (this is one oil laden pepper sauce but it is worth it, you can add rapeseed oil like I did instead, I told myself it was healthier plus I had run out of palm oil).
You can cook beans in a slower cooker overnight or better still use a pressure cooker if you have one (saves time)
Yam Pottage (asaro) is a rich, slow-cooked one pot dish of yams cooked in a palm oil pepper sauce; yams are the backbone of this deceptively humble dish which should be soft and should have absorbed the aromas and savors of the other ingredients.
We must warn you that this is not a traditional recipe as we make this warming dish rich by adding sweet potatoes, smoked turkey, prawns and spinach. Try our recipe and let us know what you think or tell us how you make yours 🙂
400g canned tomato plums
1 red bell pepper
1 red onions
1-2 scotch bonnet peppers
5 slices of yam (cubed)
5 slices of sweet potato (cubed)
6 pieces of smoked turkey
300g Prawns (cooked and peeled)
2 Tbsp of crayfish
1 cup of spinach
1 cup of water
Salt to taste
Maggi crayfish seasoning cube
2-3 Tbsp of palm oil
Blend onions, peppers and tomatoes
Heat palm oil in a pot and add blended mix; fry for 10mins
Season with salt and stock cubes
Add crayfish, smoked turkey, yams, sweet potatoes and a cup of water; boil for 15mins or until yam chunks become soft.
Use a fork to gently mash the yam leaving some yam chunks
Add prawns and spinach and simmer for 5 mins
Serve and enjoy
“The most indispensable ingredient of all good home cooking: love, for those you are cooking for” – Sophia Loren
This Crème of Peppersoup soup gets served in shot glasses for fun and aesthetics (serious shakara).
Nigerian peppersoup is an aromatic, intensely flavoured soup made with a blend of native African spices which is good for the body and soul; warming and comforting. It is better than any cold/flu medicine, no joke!
People say it is not really peppersoup if the hot delightful soup doesn’t make you cry and sweat at the same time, this may be true but you know there are also different expressions of food…… So today we bring you beautifully presented peppersoup which won’t make you cry but would definitely have you marvelling at the flavours and wanting for more. So make the soup on a cold night which is every night these days and you will be better for it or serve it at your next dinner party – perfect entrée for that 5 course meal you have been planning to make for your loved ones J
4 cups of water
2 teaspoons of pepper soup spices*
2 crayfish/chicken/beef/vegetable stock cubes
1 teaspoon of dry pepper (hot chilli) – more or less according to taste
Sea salt to taste
Chopped chives to garnish
Pour water in a soup pot, add pepper soup spices, stock cubes, dry pepper and the lemon grass stalks if using. Allow to simmer on low heat till it comes to a boil.
Reduce heat to medium-low, stir well to combine and gently simmer to allow the flavors develop.
Taste-test the soup for salt and spice, add more salt to taste or more pepper as desired. If too spicy for your taste, add some chicken/vegetable/beef stock.
Strain the soup using a strainer, add 2-3 dollops of crème fraîche and stir really quickly
Divide soup among small cups or shot glasses and garnish with freshly chopped chives
* You can make your own pepper soup spice blend if you have access to the native spices or you can buy pepper soup spices from any African shop or from www.dvees.com/shop or better still Kitchen Butterfly has a suggested mix for non-Nigerians and Nigerians who don’t have access to the traditional spice mix.