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14

April
2017
Nigerian-Fish-Stew

Easter Cooking: Frejon & Fish Stew

At Afro Tourism we love the holidays!!! Because it means we have the passport to inspire people to fulfill their getaway dreams. So if you have days to spare over the upcoming Easter holidays, why not try some food tourism.

That being said, for our Easter meal this year, we are preparing a dish inspired by food tourism. Frejon was originally brought to Lagos, Nigeria by the returning slaves from Brazil, who settled in the Portuguese quarters in Lagos. This dish is mainly consumed on Good-Friday during the Easter period.

By sharing this dish with their neighbors and friends the returnees popularised it such that a lot of Nigerians in other parts started trying it, so in the spirit of Easter and the gifts of sharing you should be open to trying flavours from the lands of others.

So, prepare to share this yummy Easter special with family and friends.

Oh and food was not all they brought, they were also the source of all the Brazilian/Portuguese surnames that you hear in Nigeria today.

 So if you like to try new things like I do, whip up your cooking tools and let’s get to work!

Ingredients: Frejon

100g freshly-grated coconut

500ml water

500g cooked beans (pinto beans or kidney beans or black-eyed peas) [canned is fine]

Nutmeg, for flavour

Sugar, to taste

Garri/semolina, to thicken

 

Ingredients: Fish Stew

10 large sized  tomatoes

2 large sized tatashe (bell peppers)

5 rodo (scotch bonnet)

3 cooking spoons of vegetable oil

300g Fresh fish (Croaker)

2 medium bulbs Onions

2  stock cubes

Thyme and curry (1 teaspoon each)

Salt to taste

Cooking Time: 90 minutes

Cooking Method: Frejon

Combine the grated coconut and coconut water in a bowl and set aside to soak for 30 minutes.

Strain the liquid (use the back of a spoon to press out as much moisture as possible).

Reserve the liquid and set the shaft aside. Frejon-dish-2

Drain the beans thoroughly then process in a blender until you have a smooth paste.

Turn into a pan and stir in the coconut water.

Sweeten to taste with sugar (this is often served very sweet) then cook over very low heat, stirring constantly, until the mixture is of the consistency of a thick soup.

Taste the mixture (it should be have a distinctly coconut taste).

If the coconut flavour is not pronounced then stir in some of the grated coconut.

Add enough of the dried garri (or semolina) to thicken (it should be almost solid).

Take off the heat. When serving you can sprinkle some garri and serve as an accompaniment to fish stew.

Frejon-dish

Cooking Method: Fish Stew

First blend the tomatoes, peppers and onions.

Pour the blended pepper & tomatoes into a pot and let it boil until the consistency is thicker.

Now, heat up the vegetable oil, add some onions (optional). When this is mildly warm pour into the boiling stew.

On a tray or a bowl spice the cleaned cut fresh fish; add in thyme, curry , 1 stock cube and salt to taste.

Next, add in another stock cube and taste the stew (it is cooked when there is no sour taste).

Add the spiced fish, salt to taste. Then carefully lift the pot and twist from left to right so everything mixes without breaking up the fish.

Cover and leave to simmer until the fish is  properly cooked.

Serve in a dish that will accompany the Frejon.

frejon.serving-suggestion.fish-stew-600x398

Recipe inspiration by kitchen butterfly, avartsy cooking & celnet.

 

Feel free to email us at info@afrotourism.com on what you think or share your creative cooking food ideas.

Udochi Anyogu
Yuddie is a lover of life, travel and food. She sources information on recipes from around Africa and shares it with the world.
Udochi Anyogu
Udochi Anyogu

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