Obe Eja Tutu
(Fresh Fish Stew) Recipe

Origin: Nigeria Period: Traditional

This is a traditional fish stew of the Lagos region of Nigeria. It is traditionally made with the Obokun fish but any large firm-fleshed fish will do (grouper is good, so is halibut or even skate).

Ingredients:

1 large fresh fish
450g fresh tomatoes, pounded to a paste
225g fresh chillies, pounded to a paste
3 tbsp tomato purée
1 large onion, roughly chopped and pounded to a paste
2 lemons
190ml groundnut oil
pinch of thyme and curry powder
salt to taste

Obe Eja Tutu
(Fresh Fish Stew) Preparation:

Method:

Clean the fish and cut into medium-sized steaks or pieces. Rub thoroughly with the lemons to wash then place in a bowl and season with salt, thyme and curry powder. Leave to marinate for about half an hour.

Heat oil in a large pot, add the oil and heat. Then add the tomatoes, chillies and onions. Cook for 20 minutes, until thoroughly combined. Blend-in the tomato purée and add the marinated fish. Season with salt and cook for 20 minutes, stirring gently to avoid breaking-up the fish.

Check the seasoning then serve on a bed of rice.

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