Difference between revisions of "Obe Eja Tutu"
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* some [[lemon juice]] (about 1 tsp) | * some [[lemon juice]] (about 1 tsp) | ||
| − | == | + | == Procedures == |
# Bring the stock to a boil. | # Bring the stock to a boil. | ||
# Sprinkle the fish filets with lemon juice and allow it to stand for a few minutes. | # Sprinkle the fish filets with lemon juice and allow it to stand for a few minutes. | ||
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# Adjust seasoning to taste. | # Adjust seasoning to taste. | ||
| − | [[Category:Nigerian | + | [[Category:Nigerian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
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Latest revision as of 17:06, 29 June 2012
Description
Eat with any of the dishes that have 'soup' with them.
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 tsp)
Procedures
- Bring the stock to a boil.
- Sprinkle the fish filets with lemon juice and allow it to stand for a few minutes.
- Cut into about 2.5 cm cubes.
- Cook all the ingredients until tender or well-cooked.
- Add the stock, cook for 10 minutes.
- Add the fish, cook, then lower the heat, and correct the seasoning as desired.
- Cook for 5–10 minutes, or until tender.
- If still not tender, you might simmer for 3 minutes more.
- Adjust seasoning to taste.
