So, without further ado, here’s what you’ll need to make whole Tilapia: For the Whole Tilapia (& Jollof Rice)
1 whole tilapia (scales removed and ‘degunkified’…this can be done for you at the market)
1 tbsp Kosher salt
1 cup Goya Mojo Criollo marinade
2 slices orange
3 slices lime
1 scotch bonnet pepper/habanero
3 cloves garlic
Ginger, size of garlic cloves
1 tsp Mrs. Dash Southwest Chipotle seasoning
1 tsp Goya Adobo w/ Saffron
2 tbsps olive oil
1. Rinse fish thoroughly and remove any remaining gunk. Using a sharp knife, scrape fish to remove leftover scales. Rinse again. Sprinkle kosher salt all over fish (inside and out), work into fish.
2. Put fish into ziploc bag. Add Goya Mojo Criollo marinade. Shake thoroughly. Let marinate in fridge for 15 minutes.
3. Drain marinade (so the salt doesn’t toughen the fish during cooking). Return to fridge for another 15 minutes.
4. Preheat oven to 375 degrees. Slice orange, lime, ginger, garlic and scotch bonnet pepper. Cut each slice in half.
5. Line a baking pan with foil paper. Spray foil with vegetable oil spray. Put fish on foil. Add orange, lime, ginger, garlic and scotch bonnet pepper to inside of fish through the slit.
6. Sprinkle Mrs. Dash and Adobo seasoning over both sides of fish. Drizzle 1 tbsp olive oil on each side of fish. Put into oven, let bake for 30 minutes.
7. Turn off oven heat, make 3 slices across top of fish. Leave in oven another 10 minutes. Remove from oven, let cool 5 minutes.
8. Gently remove fish from foil onto plate (underside might stick and some skin might come off).
Oh my goodness, this was juicy deliciousness! The orange lent a subtle sweetness to it and helped balance out the tartness of the lime. The ginger and garlic further added to the seasoning of the fish and the scotch bonnet pepper lent some heat to it as well.
I can’t get over how amazingly juicy it was, the juices from the citrus fruits and the aroma, omg…wow! Seriously, I’m still in fish heaven right now!
Serve with jollof rice & plantain, eat alone or with other accompaniment of your choice.
Eat gently, tilapia has a lot of small bones!
Jollof with herrings
For the Jollof with herrings
- Long grain rice
- Cloves of garlic
- Vegetable oil
- Cooking oil
Heat oil under medium temperature and add chopped onion and garlic, leave to simmer
Add blended pepper and stir and cover to cook.
Taste for salt
Add curry, nutmeg and rosemary and herrings.
Add cups of rice to the stir continuously for 2 minutes, this prevents the rice from clumping.
Add water and taste for salt again and cover to cook.
Simmer rice for 15 minutes. Cook for an additional 15 to 20 minutes or until all the water has absorbed
Ghanaian oxtail stew Recipe
- 2 medium-size oxtails, or 1 head of goat cut into 2-inch pieces
- 1 tablespoon flour
- 1/4 cup cooking oil
- 1 teaspoon rosemary
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Dash of chili powder (optional)
- 1 medium Onion, chopped
- 4 carrot sticks, cut into 2-inch pieces
- 2 cups water
Cut meat into sizes and wash twice.
Season oxtail with rosemary, salt, and pepper, and chopped onions.
Add 1 cup of the water and cook slowly for I hour in a pot with a tight-fitting lid.
In a skillet, brown flour in oil, then add remaining onions, tomato paste, and chili powder.
Cook for 10 minutes. Add carrot sticks.
Pour sauce over cooked meat, cover again, and simmer for another hour.
Stir constantly to avoid sticking.
Ghanaian yam dogs Recipe
For the Ghanaian yam dogs
- 450g white yams
- 2 tablespoons finely chopped onions
- 3 tablespoons chopped tomatoes
- 1 teaspoon chopped fresh thyme
- 1 green chili, finely chopped
- 1 tablespoon finely chopped spring onion
- 1 garlic clove, crushed
- 1 egg, beaten
- Salt & freshly ground black pepper
- Seasoned flour, for dusting
- oil, for shallow frying
Peel the yam, cut into pieces and boil in salted water for about 30 mins until tender. Drain and mash.
Add the onion, tomatoes, thyme, chilli, spring onion, garlic, then stir in the egg and seasoning and mix well.
Using a tablespoon, scoop a little of the mixture at a time and wrap around the susuages.
Heat a little oil in a large frying pan, roll the yam balls in the seasoned flour and fry for a few minutes until golden brown.
Drain on kitchen paper and keep them warm while cooking the rest of the mixture.