Description
A vibrant dish featuring Ofada sauce made from fresh peppers and spices, succulent fish, and fluffy rice, perfect for gatherings and special moments.
Ingredients
- 2 small green bell peppers
- 2 small red bell peppers
- Scotch bonnet pepper (as many as you can handle)
- 1 small onion
- ½ cup palm oil or oil of 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
- Start by roughly blending the green and red bell peppers, Scotch bonnet, and onion in a food processor. Set aside.
- Heat palm oil on medium heat to bleach for about 10 minutes with the lid on.
- Pour in the pepper mixture once the oil is ready. Add salt and the seasoning cube. Stir and fry on medium heat for 8 to 10 minutes.
- Scoop out half of the sauce to use for the fish, allowing the remaining sauce to cook for another 5 minutes until the oil starts to float.
- Rinse the Ofada rice with warm water until the water runs clear. Boil the rice until soft but not mushy, then set it aside.
- Clean the fish, rinsing it with lemon slices and salt. Let it sit for a few minutes, rinse again, and pat dry.
- Make shallow cuts on both sides of the fish to help the seasoning soak in. Season thoroughly with additional salt.
- Rub fried pepper sauce all over the fish, inside and out, including the cuts. Add lemon slices inside the belly, then wrap the fish tightly in foil.
- Bake in a preheated oven at 425°F (220°C) for 30 minutes. Unwrap and return to the oven for another 5 to 8 minutes to allow it to crisp up.
- Brush more sauce on top and allow the fish to rest before serving.
- Serve hot with Ofada rice and fried plantains on the side.
Notes
Use fresh ingredients for the best flavor. Adjust the heat level by adding more or less Scotch bonnet pepper.
