Ingredients:

• 2 pieces of fresh fish (tilapia, mackerel, or your preferred fish)

• 2 medium tomatoes (blended)

• 1 medium onion (chopped)

• 1 tablespoon palm oil

• 2 cloves garlic (minced)

• 1-inch piece of ginger (grated)

• 1-2 Scotch bonnet peppers (blended, adjust to taste)

• 1 seasoning cube or 1 teaspoon seasoning powder

• 1 teaspoon thyme

• 1/2 teaspoon curry powder

• 1 bay leaf

• Salt to taste

• 1 cup water (or more for desired consistency)

Instructions:

1. Prepare the Fish:

   • Clean and cut the fish into pieces. Season with a pinch of salt, half of the seasoning cube, and a little thyme. Let it marinate for 10-15 minutes.

2. Cook the Stew Base:

   • In a pot, heat the palm oil over medium heat. Add the chopped onions, garlic, and ginger. Sauté for about 3-4 minutes until the onions soften.

3. Add Tomatoes and Peppers:

   • Add the blended tomatoes and Scotch bonnet peppers to the pot. Stir and let the mixture cook for about 10 minutes until the tomato paste thickens and the oil begins to separate.

4. Add the Fish:

   • Carefully add the seasoned fish pieces into the tomato mixture. Stir gently, ensuring the fish is coated with the sauce. Add the bay leaf, remaining seasoning cube, thyme, curry powder, and salt. Pour in 1 cup of water and bring it to a simmer.

5. Simmer the Stew:

   • Let the stew cook for about 15-20 minutes, allowing the fish to cook through and the flavors to meld. If the stew gets too thick, you can add a little more water to adjust the consistency.

6. Taste and Adjust:

   • Taste for seasoning and adjust salt or spices as needed.

7. Serve:

   • Once the stew is ready, serve hot with rice, yam, or plantains.

This recipe makes enough for 2 people, providing a delicious, savory, and slightly spicy Nigerian Fish Stew!