Nigerian Fish And Spinach Stew
A vibrant and savory West African dish featuring flaky fish and nutrient-dense spinach simmered in a rich tomato and pepper base.
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Ingredients
- 500 grams Croaker or Tilapia fillets, cut into chunks
- 400 grams Fresh Spinach (Efo), chopped
- 3 medium Red Bell Peppers (Tatashe)
- 2 pieces Scotch Bonnet Peppers (Atarodo)
- 1 large Red Onion, chopped
- 1/2 cup Palm Oil
- 2 tablespoons Ground Crayfish
- 2 cubes Bouillon Cubes (Maggi or Knorr)
- 1/2 cup Smoked Fish or Stockfish pieces(optional)
- 1 teaspoon Salt
Instructions
- 1
Blend the bell peppers, scotch bonnets, and half of the onion into a coarse puree.
- 2
Boil the blended pepper mixture in a pot over medium heat until the excess water evaporates and it becomes a thick paste.
- 3
In a separate large pot, heat the palm oil for 2 minutes (do not bleach it), then sauté the remaining chopped onions until translucent.
- 4
Add the concentrated pepper paste to the oil and fry for about 10 minutes, stirring frequently to prevent burning.
- 5
Season the sauce with bouillon cubes, ground crayfish, and salt; add the smoked fish if using.
- 6
Gently fold in the fresh fish chunks and simmer for 8-10 minutes until the fish is cooked through and tender.
- 7
Add the chopped spinach to the pot, stir gently to combine with the sauce, and cook for only 3-5 minutes so the spinach stays vibrant.
- 8
Adjust seasoning to taste and serve hot with pounded yam, eba, or white rice.
Nutrition per Serving
345
Calories
28g
Protein
12g
Carbs
22g
Fat
4g
Fiber
5g
Sugar
680mg
Sodium
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