Nigerian Catfish Stew Recipe
Catfish stew is an easy stew to make. With just a cook time of 25 minutes, you should be done with this stew. I can’t go a week without tasting this delicious stew, it usually serve as my sauce for rice or yam. I don’t think i can enjoy eating yam without making use of catfish stew as sauce.I love the buka style of catfish stew, those who patronize bukas will definitely know what i meant. Sometimes making this catfish stew at home tastes different from the ones being served at bukas and amala joints. A big thanks to a good friend of mine who taught me how to make this great stew using the buka style approach. So let’s start by listing all the ingredients required for our catfish stew (buka style).
– 2 large catfish
– 10 medium sized tomatoes
– 4 Red bell pepper (Tatashe )
– 5 Habanero Pepper
– 2 medium sized onion
– 2 seasoning cubes
– Palm oil
– Salt to taste.
1 – Clean the catfish properly, remove dirts and wash very well.
2 – Put the catfish in an empty pot, add diced onion, salt to taste, seasoning cubes and 2 cups of water. Cook for like 7 minutes till it becomes edible and set aside.
3 – Wash the habanero pepper, tomatoes, tatashe (remove the seeds) onion, and place them in a blender. Blend into a very smooth puree. Pour the smooth puree into a medium sized pot and cook for like 10 minutes to have a concentrated tomato and pepper taste.
4.-In an empty pot, pour the palm oil (as appropriate), and diced onions and stir fry for about 5 minutes. Add the concentrated paste in step 3 above and fry for about 10 minutes. Ensure you stir once in a while to prevent the paste from burning.
5.-Add the catfish stock , confirm the adequacy of the salt and seasoning, if not enough add more and stir. Cook for about 10 minutes.
6.-Finally, slowly add the cat fish into the pot. Leave to simmer for 5 minutes. At this point, your catfish stew should be ready for consumption.
You can enjoy this stew with Eba, fufu, Amala, boiled rice, yam, potatoes and much more.