Nigerian Dryfish Stew
Nigerian dryfish stew is a tomato and pepper stew built around dried fish, a cheap pantry staple that gives the sauce a deep savory backbone. The tomato base is cooked until its water is gone, so the stew turns out thick and rich rather than thin. Fried onion, garlic and herbs go in, and scent leaf adds a fresh finish. Spoon it over boiled yam, rice or plantain.
Instructions
Put the blended tomatoes, onions and pepper in a pot over high heat. Cook them down until all the water has evaporated and the mixture is thick.
In a second pot, cook the dry fish with chopped onions, salt and a seasoning cube for about 20 minutes, until the liquid has dried up. Pick out the bones and flake the fish.
Heat some oil in a pan and add onions, garlic, mixed herbs, salt and a seasoning cube. Stir and cook for about 7 minutes.
Stir in the ground crayfish and turn off the heat.
Add the fish and the onion mixture to the cooked tomatoes, pour in a little more oil, and fry well for 15 to 20 minutes. Stir in the scent leaf, if using, and turn off the heat.
Serve with boiled yam, white rice or boiled plantain.
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