This traditional recipe is made with healthy vegetables! Very easy to make & provides your recommended daily intake of veggies. Tasty & spiced with Knorr seasoning. Give it a try.
- Prep Time Minutes
- Tilapia (or any type of fish you have)
- Ngolo (clams)
- Large Shrimps
- 3 pieces of Cocoyam - to be used as a thickener
- Palm Oil
- Fresh pepper - ata rodo or chilli
- Chopped red onion - 1/4 of an onion
- Knorr Cubes
- Scent Leaf - basil or efinrin
- Prep your ingredients i.e. put the cocoyam to boil (leave the skin on) till it can be pierced through easily with a fork. Cut the fish into 3 or 4 pieces, clean the seafood and set aside. Chop the red onion and roughly blend 2 – 3 pieces of fresh ata rodo (scotch bonnet/habanero pepper). Roughly blend the crayfish.
- Heat up the palm oil and sauté the chopped onion.
- Lower the heat, then you add the fish and let it fry slightly. Add fresh pepper, and sprinkle in Knorr cubes and add a little more water, just about enough to cook the fish, cover the pan and let it cook.
- To keep the fish intact, carefully take it out and then add the medley of seafood. Leave to cook until the prawns and shrimp turn a lovely shade of pink, and the mussels and clams have opened. This is a sign that they have cooked.
- Again, like the fish take it out to prevent over cooking.
- The cocoyam’s should have completely cooked by now, peel the skin off and pound to a smooth paste.
- Add it to the fish stock in lumps, which will dissolve completely into the stock to thicken it. Then add the crayfish, stir and taste for salt and seasoning
- Re-introduce the cooked fish and seafood, shake the pot in a circular motion a few times to redistribute.
- Finish off by adding freshly chopped scent leaf. You can also use bitter leaf, Utazi or Uziza.