Imoyo...(There can be only type of fish stew)
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 3 medium sized Tilapia or any fresh fish of your choice
  • 1 whole lemon
  • 6 -8 plum tomatoes
  • 1-2 large peppers
  • 3 habaneros(ata rodo)
  • 1 small onion
  • ½-1 cup palm oil
  • Bouillon
  • salt to taste
  1. wash fish with lemon and cut into little pieces. season with salt and set aside in a strainer. Blend tomatoes and peppers. Pour through a fine mesh sieve. (save the chaff for your egg stew).
  2. Heat the oil in a sauce pan(do not bleach), chop the onions into bits and pour into the warm oil. Fry until the onion is translucent. Add the tomatoes and cook until you see the palm oil peeking through the oil. Add the fish and bouillon if needed.cook for another 16minutes. Enjoy with rice, yam or plantain.
Recipe by Nigerian Lazy Chef at