Nigerian Peppered Fish
Nigerian peppered fish pairs crisp fried tilapia or catfish with a thick sauce of tatase and habanero. The sauce is cooked down until the water has largely gone, so it clings to the fish instead of soaking it. Red bell pepper gives body and sweetness, while habanero supplies the heat. Serve it with pounded yam, jollof rice or yam pottage, and you have a simple dish with plenty of presence.
Instructions
Clean the fish and remove the scales, guts and gills. If you are using catfish, rinse it with hot water to strip off the slime. Fillet the fish and cut the flesh into small pieces.
Blend the tatase and the habanero pepper together until you have a smooth purée.
Put the purée in a pan with the black pepper, thyme, salt and sliced onion. Cook until most of the water has evaporated and the sauce looks thick rather than runny.
Stir in a dash of vegetable oil and keep the sauce warm over very low heat.
Deep fry the fish pieces until they are cooked through on every side.
Add the fried fish to the pepper sauce and stir gently until every piece is well coated. Serve hot.
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