NIGHT COOKING FISH STEW & EWEDU + AMALA RECIPE...COOK ALONG WITH US!

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based alternative, while canned fish is often more affordable.

yam flour

🥗Healthier: cassava flour

💰Cheaper: all-purpose flour

Cassava flour is gluten-free, and all-purpose flour is widely available.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

ewedu leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar texture and nutrients, while kale is often more affordable.

Clean and gut the fish, then set aside.

Heat palm oil in a pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking for another minute until fragrant.

Add chopped pepper and cook for 5 minutes, stirring occasionally.

Pour in water and bring to a boil.

Add the fresh fish and seasoning cubes, cooking until the fish is cooked through, about 10-15 minutes.

In a separate pot, boil water and add ewedu leaves, cooking until tender, about 5-7 minutes.

Blend the cooked ewedu with a little water for a smoother consistency if desired.

In another pot, mix yam flour with water to form a dough, then cook until firm, about 10-15 minutes, stirring frequently.

Serve the fish stew over the ewedu and accompany with amala.

Cooking Techniques

Spice Level: