Nigeria – Obe Eja Tutu
by Mimi Joseph
Nigeria is an African country, located in the western part of the continent. It is bordered with Niger in the north, Chad in the northeast, Cameroon in the east, Benin in the west as well as southern coast on the Gulf of Guinea in the Atlantic Ocean.
Obe What Tutu is a fresh fish stew and taken as a healthy one prepared over slowly cooking procedures but gives out a sound taste. Obukun fish is the most used fish to prepare the cuisine, especially in the central parts of the country.
In some parts of the country especially the northern, there is another tricky of preparing the cuisine with snails.
This one is even more taste but loved by few, at most the indigenous people.
The reason as to why many don’t prefer snails, it’s because of the lookup towards it, it’s sticky paste may also seems annoying to some people, however it’s cooks are the best. Welcome to the cuisine from Nigeria, Obe Eja Tutu.
- ½kg of fresh fish
- 1kg if tomatoes
- 4 bulb onions
- 4 peppers (habanero)
- 2 stock cubes
- 1 tbsp of curry
- 1 tbsp of thyme
- 1 bay leaf
- Clean and chop to pieces the fish. Marinate with thyme, curry, 1 stock cube, salt and some water for about 1-2 hours.
- While fish marinates, clean tomatoes and prepare onions, blend with peppers to make a mix of tomatoes, onions and peppers.
- Boil up the mix, for a couple of minutes until excess water dries up.
- In another pot, add oil and heat up, then add the tomato mix and bay leaf. Cook for 20-25 minutes to remove sour taste.
- Add the fish, cook for 15 minutes, keep an eye from bottom burn. Add the marinate soup and stock cubes to the pot and cook until all is mixed well and the fish is ready.
- Enjoy this cuisine with cooked rice, boiled yam or bread.
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