1 large whole fresh tilapia (cleaned and gutted)
2 tablespoons soy sauce
1-2 teaspoons lemon juice
I handful fresh scent leaves/basil leaves (6-8 leaves )
1 hot pepper e.g. atatodo/scotch bonnet 1 garlic clove
A chunk of ginger
1 seasoning cube
1. Pat cleaned fish dry with paper towel and set aside in a large bowl
2. In a blender, combine scent leaves, onions, ginger, garlic, pepper, lemon juice, soy sauce, oil, and seasoning cube and blend.
3. Using a sharp knife, on a bias cut 2-3 lines on the top part of the fish.Do not cut too deep, cut just enough to allow the marinade seep into the flesh.
4. Marinate the fish in the sauce blend and put it in the fridge for at least 1 hour.
5.Remove from the fridge and add some more scent leaves and sliced bell peppers.
6. Bake in the oven for 30 minutes at 350 degrees F.
7. Open the foil paper and continue to bake for 15-20 minutes or until the fish is crispy.
For the marinade Ingredient quantities can be modified to your taste.Please taste your marinade before adding to the fish
You can use this marinade with other fish e.g. croaker, mackarel, snapper etc.
If you want the marinade to really penetrate the fish, then you can let the fish rest in the fridge for as long as 24hours.
Recipe from Uneku Haruna of Kauna Kitchen
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com