HOW TO MAKE NIGERIAN STOCKFISH STEW

stockfish

🥗Healthier: fresh fish

💰Cheaper: canned fish

Canned fish is more accessible and affordable than stockfish.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and widely available.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens provide a similar texture and flavor at a lower cost.

bitter leaf

🥗Healthier: dandelion greens

💰Cheaper: kale

Kale can mimic the bitterness of bitter leaf while being easier to find.

Transfer the stockfish to a bowl and add salt and hot water to soak for several hours or overnight.

Stir the stockfish in the water to ensure it is fully submerged and cover the bowl.

Wash the tomatoes, bell peppers, onions, ginger, garlic, and scotch bonnet peppers, removing seeds from the tomatoes and bell peppers if desired.

Blend the tomatoes, bell peppers, ginger, garlic, and scotch bonnet peppers into a smooth paste.

Pour the blended mixture into a pot and cook down to reduce liquid and sour taste, placing a wooden spoon in the pot to prevent boiling over.

Add avocado oil to the pot, using any oil of your choice, and cover to fry for about 15 to 20 minutes.

Check the stew after 15 minutes; it should have reduced and thickened.

Add the uda seasoning cube, salt, and the soaked, washed stockfish to the pot and stir.

Add chicken stock and water to loosen the stew to your desired consistency, stirring well.

Cover the pot and cook for another 15 to 20 minutes, checking for oil settling on top as an indicator that the stew is ready.

If there is excess oil, scoop some out; the stew can also be made without added oil if preferred.

Turn off the stove once the stew is ready and serve with rice or vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary