Cookbook:Nigerian Peppered Fish

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Nigerian Peppered Fish
CategoryFish recipes

Cookbook | Ingredients | Recipes

Nigerian peppered fish is prepared from fishes tilapia and catfish. It is easy to prepare and served with pounded yam, jollof rice, or yam pottage.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Clean the fish, removing the scales, guts, and gills. Fillet it, and cut the flesh into small pieces.
  2. Blend together the tatase pepper and habanero pepper to make a purée.
  3. Combine the purée, black pepper, thyme, salt, and sliced onion in a pan. Cook until the water has largely evaporated.
  4. Stir in a dash of vegetable oil, and keep the sauce warm.
  5. Deep fry the fish until cooked through on all sides.
  6. Stir the fish into the pepper sauce, making sure it is well-coated with sauce.
  7. Serve hot.

Notes, tips, and variations[edit | edit source]

  • When using catfish, clean with hot water to remove the slime.