Cookbook:Nigerian Peppered Fish

Nigerian peppered fish is prepared from fishes tilapia and catfish. It is easy to prepare and served with pounded yam, jollof rice, or yam pottage.

Ingredients

 * Tilapia or catfish
 * Tatase (red bell pepper)
 * Habanero pepper, puréed
 * Black pepper
 * Thyme
 * Salt
 * Onions, sliced
 * Vegetable oil

Procedure

 * 1) Clean the fish, removing the scales, guts, and gills. Fillet it, and cut the flesh into small pieces.
 * 2) Blend together the tatase pepper and habanero pepper to make a purée.
 * 3) Combine the purée, black pepper, thyme, salt, and sliced onion in a pan. Cook until the water has largely evaporated.
 * 4) Stir in a dash of vegetable oil, and keep the sauce warm.
 * 5) Deep fry the fish until cooked through on all sides.
 * 6) Stir the fish into the pepper sauce, making sure it is well-coated with sauce.
 * 7) Serve hot.

Notes, tips, and variations

 * When using catfish, clean with hot water to remove the slime.