Difference between revisions of "Obe Eja Tutu"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Nigerian ([^cC])(.*)\]\]" to "Category:Nigerian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Soups Recipes" to "Category:Soup Recipes") |
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[[Category:Nigerian cuisine]] | [[Category:Nigerian cuisine]] | ||
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[[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]] | ||
Revision as of 13:49, 10 May 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)
Directions
- 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.
