Obe imoyo (obe eja tutu/fresh fish stew) is a stew enjoyed in the south-western part of Nigeria. This stew comes together in a snap and lets the freshness of the ingredients shine through. You can make it with any fresh fish of your choice, but if you can't stand the taste of boiled fish, it's okay to make it with grilled or roast fish too. You can try it out with my homemade roast mackerel: [ Ссылка ]

Obe imoyo is a very light stew and its best used for swallows as the liquid would pool to the bottom if you use it for rice. It's a good practice to always cook fish on low heat (except when using other methods apart from boiling like frying, roasting and so on). Cooking the fish on low heat prevents your fish from getting stiff and you get to enjoy the delicate taste of the fish.
I shook the pot gently instead of stirring with a spoon to avoid breaking my fish. I also added very little salt to the stew because I already seasoned the fish with salt earlier. You can always taste for salt at the end and adjust if necessary, mine didn't need extra.
#FreshFishStew #ObeImoyo #TilapiaFish #NigerianStew

INGREDIENTS
2 medium Tilapia
1 medium onion
2 red bell peppers/tatase
4 habanero peppers/ata rodo
10 roma tomatoes
1/4 cup palmoil
2 cubes fish stock cubes
Salt to taste.


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Luke 5:6,7. (AMP)
"When they had done this, they caught a great number of fish, and their nets were [at the point of] breaking; 7 so they signaled to their partners in the other boat to come and help them. And they came and filled both of the boats [with fish], so that they began to sink."

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