Spicy Nigerian Fish Stew

Ingredients

In this adaptation of Bourdeto from Greek cuisine to Nigerian cuisine, we replace the traditional Greek ingredients like white fish and Greek spices with Nigerian flavors. The Nigerian version incorporates local ingredients such as Nigerian fish varieties, hot peppers, and a blend of Nigerian spices to create a distinctively spicy and flavorful stew. We alse have the original recipe for Bourdeto, so you can check it out.

• 500g (1.1 lb) Nigerian fish fillets, cut into chunks 500g (1.1 lb) Nigerian fish fillets, cut into chunks
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 teaspoon ground crayfish 1 teaspoon ground crayfish
• 1 teaspoon ground uziza seeds 1 teaspoon ground uziza seeds
• 1 teaspoon ground Cameroon pepper 1 teaspoon ground Cameroon pepper
• 1 teaspoon ground ehuru (Calabash nutmeg) 1 teaspoon ground ehuru (Calabash nutmeg)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the palm oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Stir in the diced red bell peppers and scotch bonnet peppers, and cook for a few minutes until they soften.
4. 4.
   Add the canned diced tomatoes to the pot and simmer for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Sprinkle in the ground crayfish, uziza seeds, Cameroon pepper, and ehuru. Stir well to combine.
6. 6.
   Gently place the fish chunks into the pot, ensuring they are submerged in the sauce.
7. 7.
   Cover the pot and let the stew simmer for 15-20 minutes, or until the fish is cooked through and tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Nigerian fish fillets — Ensure the fish fillets are fresh and free from any strong fishy odor. If Nigerian fish varieties are not available, you can substitute with any firm white fish.
• Scotch bonnet peppers — Handle with caution as they are extremely spicy. Adjust the quantity according to your spice tolerance.

Tips & Tricks

• For an extra kick of heat, add more scotch bonnet peppers.
• Serve the stew with a side of fluffy white rice or crusty bread to soak up the delicious sauce.
• Adjust the spice levels by reducing or increasing the amount of hot peppers used.
• For a richer flavor, marinate the fish in lemon juice and salt for 30 minutes before adding it to the stew.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Spicy Nigerian Fish Stew hot, garnished with fresh cilantro. Accompany it with a generous portion of fluffy white rice or crusty bread to complete the meal.

Presentation advice

Present the Spicy Nigerian Fish Stew in a vibrant serving bowl, allowing the rich red color of the stew to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.