Cookbook:Obe Eja Kika (Nigerian Smoked Fish Stew)
| Obe Eja Kika (Nigerian Smoked Fish Stew) | |
|---|---|
| Category | Stew recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Obe eja kika is a Nigerian stew of smoked panla (hake) fish. In Nigeria, this fish can be used to prepare any type of dish that requires the use of fish. This fish is mostly used by the Yoruba people of Nigeria.
Ingredients
[edit | edit source]- Fresh, hard tomatoes
- Fresh habanero pepper (ata rodo)
- 5 large red tatashe peppers
- 2 green bell peppers (optional)
- About 3 big onions
- ¼ cup palm oil
- ½ cup vegetable oil
- 2 tablespoons fish powder
- Shrimp seasoning powder
- Salt
- Stock cube
- Smoked panla fish, cleaned
- Scent leaf (nchawu effirin)
Procedure
[edit | edit source]- Coarsely grind the tomatoes, habanero pepper, tatashe, green bell peppers, and onions.
- Heat the palm oil and vegetable oil in a pot. Add the ground pepper mix, and cook, stirring, for about 10–15 minutes.
- Stir in the fish seasoning powder, shrimp powder, salt, and stock cube. Add the panla fish, and stir.
- Add some water to loosen up the stew, stir, and simmer for 10–15 minutes on low heat.
- Stir in the scent leaf, and remove from the heat.
- Serve with rice, pasta, or boiled yam.