Imoyo, Best Nigerian Stew

Imoyo, Best Nigerian Stew: still from the video

Step 1

Season the fish with salt and fish seasoning (or crayfish) and set it aside to marinate.

Step 2

Blend the tomatoes, onions, rodo and deseeded tatashe until completely smooth.

Step 3

Pour the palm oil into a pot and heat it. Do not bleach the oil.

Step 4

Add the blended pepper mixture straight into the hot palm oil and fry until the oil bubbles up to the surface.

Step 5

Lower the heat so it does not splash. Add salt, Holy Spirit spice and water until the stew is the right consistency; imoyo is not meant to be thick. Add the marinated fish.

Step 6

Stir gently once, cover the pot, turn the heat up high and let it finish cooking. Do not stir often and do not overcook the fish, or it will break.