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Obe Eja Kika (Nigerian Smoked Fish Stew)

Obe eja kika is a Nigerian stew of smoked panla (hake) fish. In Nigeria, this fish can be used to prepare any type of dish that requires the use of fish. This fish is mostly used by the Yoruba people of Nigeria.

Source and licence

"Obe Eja Kika (Nigerian Smoked Fish Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Obe_Eja_Kika_(Nigerian_Smoked_Fish_Stew), revision 4518663), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Obe_Eja_Kika_(Nigerian_Smoked_Fish_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518663

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by its title says: Nigerian (confidence 0.7). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Coarsely grind the tomatoes, habanero pepper, tatashe, green bell peppers, and onions.
  2. Heat the palm oil and vegetable oil in a pot. Add the ground pepper mix, and cook, stirring, for about 10–15 minutes.
  3. Stir in the fish seasoning powder, shrimp powder, salt, and stock cube. Add the panla fish, and stir.
  4. Add some water to loosen up the stew, stir, and simmer for 10–15 minutes on low heat.
  5. Stir in the scent leaf, and remove from the heat.
  6. Serve with rice, pasta, or boiled yam.