• Chefs of the Week – Chidinma Chigbu & Solape Dina Boli and Roasted Fish

    BOLE AND ROASTED FISH _(BO-Lee)

    Ingredients

    2 pieces of plantain

    1 mackerel

    ¼ cup of palmoil

    2 medium sized onions

    1 tbsp tomato paste

    4 medium sized tomatoes

    1 knorr cube

    ½ tsp thyme

    2 fresh pepper

    ½ cup of water

    Salt to taste

    Preparation

    Plantain

    Peel the plantain and cut into desired sizes

    Place on a baking tray covered with foil and salt if desired

    Place in oven (grill at about 350 degrees)

    When the plantain is goldish-brown, use a fork or knife to pierce the plantain to be sure it is ready

    When the plantain is ready, cut it into cubes, or leave it as it is.

    Fish

    Wash the mackerel (or red snapper depends on you)

    Remove scales and fins

    Cut the fish into different sizes as desired and clean thoroughly

    Cut the fresh pepper and onions

    Mix the fresh pepper, onions, knorr cube, and salt with the mackerel

    Place the mackerel on a baking covered with foil and grill in the oven at about 350 degrees

    When the fish is slightly brown it is ready to serve

    COD FISH SAUCE

    Put palm oil in a pot and heat it up for about 2 minutes

    Slice onions and put in the pot

    Add seasoning (salt, thyme, knorr)

    Put 1 tbsp of tomato paste

    Put fresh tomatoes (blended)

    Cut Cod fish into small pieces and add to the sauce

    Add water if desired

    Leave to simmer for about 10 minutes

    Leave A Reply

    Your email address will not be published.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.