Nigerian Catfish Stew is a traditional Nigerian recipe for a classic stew of catfish in a chilli and tomato base with herbs and onions. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Catfish Stew.
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Ingredients:
1kg catfish, cleaned and cut into large cubes (or any firm-fleshed white fish)
225g fresh scotch bonnet chillies
1kg fresh tomatoes, ground 2 large onions, ground
2 cloves garlic
1 small tin tomato purée
1 tsp thyme
2 tsp chopped partminger leaves (this is an herb in the basil family, African blue basil — substitute Thai holy basil if not available)
2 onions, sliced
1 tsp curry powder
570ml groundnut oil
salt to taste
Method:
Heat a little oil in a pan, add the catfish pieces and fry until browned all over. Remove with a slotted spoon and drain on kitchen paper.
Season the catfish cubes with salt then add to a pot along with the onions, thyme and curry powder and cook in a little oil for some 15 minutes, until tender (stir occasionally).
Grind the 2 large onions, chillies and tomatoes together in a food processor. Add the remaining oil to a separate pot and fry the ground tomato blend in this for 20 minutes, until fairly dry. Add the tomato purée and a little stock, stir thoroughly then add to the fried catfish pieces. Bring to the boil then simmer gently for a further 10 minutes, stirring frequently. Drain off any oil that rises to the surface and then stir-in the partminger (or holy basil) leaves.
Serve immediately with boiled rice or fried plantain.
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