Growing up in Lagos, this is one version of fish stew that is regarded highly. Not everyone cooks it well and some end up with a pot of harsh raw tasting tomatoes!!! However, if you encounter a good plate of obe imoyo, you would understand why it is regarded so highly.
The simplicity and minimalist nature of the ingredients allow the full fresh flavor of the fish to shine.
This slightly watery sauce is popular in Lagos island and usually paired with okra or ewedu to eat with Amala.
I recently learnt that imoyo dishes are a fusion of west African and Brazilian cuisine thrown back from the slavery era as returnee slaves in the 19th century brought back this style of cooking. There are also imoyo chicken and goat imoyo which are not as popular as the fresh fish imoyo in Lagos island.
INGREDIENTS
*Fresh Tilapia or any fresh fish of your choice
*Fresh tomatoes
*Red bell pepper (tatashe)
*Scotch bonnet (ata rodo)
*Onions
*Olive oil, or any oil of your choice
*Stock cubes
****Its important you wash and season fish, for Atleast 3-4hours (the longer the better, helps to lock in the flavours)
1. Wash and blend peppers
2. Blend smooth, then pour into a pot
3. Add in stock cubes and oil.. Then leave to boil for 15-20mins
4. Once the oil start separating from the sauce, add in the fish (avoid stirring very harshly, as that will break the fish). Cook for another 10mins or till fish is cooked.
I just had to dig in before, I could take a picture of the finish product lollll
No comments:
Post a Comment