- Rice1 Cups
- African Honey Beans1/2 CupsSubstitute with black-eyed peas
- OnionHalf of one small piece, chopped for the rice and beans
- Fish450 GramsDescaled and cleaned. I used a mix of croaker and mackerel fish. You can use any type of fish, preferably the ones with very little bones so the meal can be fully enjoyed. The remaining ingredients listed after this are for the fish sauce
- Tomato4 Pieces
- Pepper7 PiecesFresh Red Pepper. I used a mix of 2 chilli and 5 habanero peppers
- Onion1 Medium
- Seasoning for the fishsalt, 1/2 teaspoon curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chilli powder (ground pepper), 1/4 teaspoon thyme
- Curry Powder1/2 Teaspoons
- Paprika1/2 Teaspoons
- Garlic Powder1/2 Teaspoons
- Fish stock1/2 to 3/4 Cups
- Vegetable Oil1/4 to 1/2 Cups
- Salt and Bouillon / Seasoning CubeTo taste
How to make Nigerian fish stew / sauce.
A perfect companion meal to rice or yam.
1. Chop the onions.
2. Blend the tomatoes and peppers together. Preferably a rough blend but you can blend smooth. Set aside.
***If you have a lot of the blended tomato puree, steam. Put the blend in a pot and steam until all the water dries up.
3. Wash the fish, season with curry powder, garlic powder, salt, onion powder, thyme and chilli powder. Add water and boil the fish until done. Remember to add enough water when boiling to be used as stock later. Set the cooked fish and stock aside.
4. Add vegetable oil to a pot, heat up, add the chopped onions. Fry for about 3 minutes or until fragrant. Don’t fry on high heat so the onions won’t burn.
5. Add in the blended tomato puree from step 2. Stir and let it simmer for about 4 minutes, then season with salt and seasoning cube to taste, paprika, garlic powder and curry powder.
6. Let it cook for about 10 minutes or until the tomato loses its sour taste. In between cook time, feel free to supplement on liquid if the stew starts to dry up, use a little of your fish stock to supplement or use water. As soon as the tomato loses its sour taste, add in the cooked fish and the fish stock.
7. Stir, taste for salt and add more if not enough. Stir very gently so the fish won’t completely scatter in the pot, except you want it that way.
8. Lower the heat, cover the pot and let it cook for about 10 to 15 more minutes.
Done. Your fish sauce / stew is ready.
Rice And Beans Recipe
The Nigerian style rice and beans is made with more rice than beans. Usually a ratio of 2 cups of rice to 1 cup of beans or 1 cup of rice to 1/2 cup of beans.
1. Wash the beans, put it in a pot, add water and boil until it is about three-quarters done to already tender, depending on your rice. It is important to boil the beans first since it is the “toughest” of the two. Don’t add salt yet when boiling. Meanwhile wash the rice thoroughly to get rid of any starch.
2. When the beans is tender enough, season the beans with salt to taste and a little chopped onions then add in the rice.
3. Add more water if needed (enough to cook both rice and beans until done) and cook both rice and beans until soft and done. Be careful not to add too much water so the rice and beans doesn’t turn out soggy.
***Alternatively, you can parboil the rice first before putting it with the beans
Done. Your rice and beans is ready, serve with the fish sauce.