Obe Eja Kika (Nigerian Smoked Fish Stew)
Obe eja kika is a Yoruba stew built around smoked panla, a type of hake that gives the pot a deep, savory smokiness. The base is a coarse grind of tomato, tatashe, habanero and onion, cooked down in a mix of palm and vegetable oil. Fish powder and shrimp seasoning add more seafood depth, and scent leaf stirred in at the end brings a fresh, herbal finish to a rich red sauce.
Instructions
Grind the tomatoes, habanero, tatashe, green bell peppers and onions together until they form a coarse, chunky mix rather than a smooth puree.
Warm the palm oil and vegetable oil together in a large pot. Add the ground pepper mix and cook it, stirring often, for 10 to 15 minutes, until the raw smell fades and the mix has thickened.
Stir in the fish powder, shrimp seasoning powder, salt and stock cube. Add the smoked panla fish and turn it through the base so every piece is coated.
Pour in a little water to loosen the stew, stir, and let it simmer on low heat for 10 to 15 minutes so the smoky fish can flavor the sauce.
Stir in the scent leaf and take the pot off the heat straight away, so the leaf stays fragrant.
Serve hot with rice, pasta or boiled yam.
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