Yovo Doko with Spicy Tomato Sauce

Ingredients

• 500g (1.1 lb) white fish fillets, deboned and skin removed 500g (1.1 lb) white fish fillets, deboned and skin removed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground crayfish 1 teaspoon ground crayfish
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 small red bell pepper, finely chopped 1 small red bell pepper, finely chopped
• 1 small green bell pepper, finely chopped 1 small green bell pepper, finely chopped
• 1 scotch bonnet pepper, finely chopped 1 scotch bonnet pepper, finely chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a food processor, blend the fish fillets, onion, garlic, ginger, dried thyme, ground crayfish, chili powder, salt, and pepper until a smooth mixture is formed.
2. 2.
   Shape the mixture into small balls, about the size of a golf ball, and set aside.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the diced tomatoes, red bell pepper, green bell pepper, and scotch bonnet pepper. Cook for 5 minutes, stirring occasionally.
4. 4.
   Gently place the fish balls into the skillet with the tomato sauce. Cover and simmer for 15-20 minutes, or until the fish balls are cooked through and the sauce has thickened.
5. 5.
   Serve the Yovo Doko hot, garnished with fresh cilantro. Enjoy with rice or yam.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture in the fish balls.
• Scotch bonnet pepper — Adjust the amount of scotch bonnet pepper according to your spice tolerance. Be cautious as it is a very hot pepper.

Tips & Tricks

• For a milder version, remove the seeds from the scotch bonnet pepper before adding it to the sauce.
• You can add a splash of coconut milk to the tomato sauce for a creamy twist.
• Serve the Yovo Doko with a side of steamed vegetables for a complete and nutritious meal.
• If you prefer a smoother texture in the fish balls, you can pass the fish mixture through a fine sieve before shaping them.
• Leftover Yovo Doko can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Yovo Doko hot, allowing the aroma of the spicy tomato sauce to entice your senses. Garnish with fresh cilantro for a pop of color and added freshness. Pair it with a side of fluffy white rice or yam to soak up the flavorful sauce.

Presentation advice

Arrange the Yovo Doko on a platter, placing the fish balls in the center and spooning the spicy tomato sauce around them. Sprinkle some chopped cilantro on top for an appealing garnish. Serve with a side of rice or yam on a separate plate to create an enticing visual contrast.