obe eja tutu (fish pepper soup)
INGREDIENTS
fish stock
about 350 grams fresh fish or smoked fish
you cut red pepper into fine strips as desired
green pepper
about 4 large tomatoes, skinned, without seed and diced
salt and pepper
some lemon juice (about 1 t-spoon)
INSTRUCTIONS
1. Bring the stock to a boil.
2. Sprinkle the fish filets with lemon juice and allow it to stand for a few minutes.
3. Cut into about 2.5cm cubes.
4. Cook all the ingredients until tender or well-cooked.
5. Add the stock, cook for 10 minutes
6. Add the fish, cook, then lower the heat, and correct the seasoning as desired.
7. Cook for 5-10 minutes, or until tender.
8. If still not tender, you might simmer for 3 mins. more.
9. Adjust seasoning to taste.
Can be served as soup, or a starter, or any of the dishes that have 'soup' in them.
Jollof Chicken and Rice
Prep Time: 2 hrs
Total Time: 2 hrs
Servings: 6
About This Recipe
Ingredients
3 lbs chicken pieces
2 tablespoons oil
1 medium onions, chopped
16 ounces canned tomatoes, cut up
1 1/4 cups chicken broth
1 bay leaves
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 cup long grain rice
1 tablespoon parsley, chopped
Directions
1. In a large skillet brown chicken on both sides in hot oil aobut 15 minutes; remove from skillet. Set aside chicken, reserving drippings.
2. Add the onion to drippings; cook till tender but not brown. Drain off fat.
3. Return chicken to skillet.
4. Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.
5. Bring to boiling; reduct heat.
6. Cover; simmer for 30 minutes.
7. Skim off fat.
8. Add rice, making sure all the rice is covered with liquid.
9. Cover; simmer for 30 minutes more or until rice is tender.
10. Remove bay leaf. Sprinkle with parsley.
