Description
A flavorful and vibrant dish featuring Ofada sauce paired with succulent fish and fragrant rice, embodying the spirit of family and togetherness.
Ingredients
- 2 small green bell peppers
- 2 small red bell peppers
- Scotch bonnet pepper (to taste)
- 1 small onion
- ½ cup palm oil or oil of your choice
- 1 chicken seasoning cube
- 1 teaspoon salt
- 1 medium-sized croaker fish
- Additional salt for fish
- Lemon slices
- 2 cups Ofada rice
- 1 teaspoon salt
- 5 cups water
Instructions
- Begin by roughly blending the green and red bell peppers, Scotch bonnet, and onion in a blender or food processor until chunky.
- In a large skillet, bleach the palm oil on medium heat for about 10 minutes, keeping it covered.
- Add the blended pepper mix into the skillet and stir in salt and seasoning. Fry on medium heat for 8 to 10 minutes.
- Set half of the sauce aside and let the rest cook for 5 more minutes.
- Rinse the Ofada rice and boil until soft before setting aside.
- Clean and gut the croaker fish, marinating with salt and lemon slices.
- Rub the pepper sauce over the fish, then wrap it in foil.
- Bake at 425°F for 30 minutes; uncover for another 5-8 minutes for crispiness.
- Serve the fish hot with Ofada rice and sides like fried plantains.
Notes
Adjust Scotch bonnet pepper for desired spiciness. Use fresh palm oil for best flavor.