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West African Peppered Fish Recipe

West African · Main course · 35 min total

A spicy, tangy fried fish dish popular in West Africa, often served as an appetizer or main course with fried plantains or rice.

Ingredients

• 4 whole tilapia or red snapper (about 1 lb each), scaled and gutted
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (or to taste)
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon ground ginger
• 1 cup vegetable oil for frying
• 2 large onions, sliced
• 2 habanero peppers, seeded and finely chopped (or to taste)
• 1 red bell pepper, diced
• 1/2 cup water
• 2 tablespoons tomato paste
• 2 tablespoons white vinegar

Instructions

1. Clean fish and make 3 diagonal slashes on each side. Mix salt, black pepper, cayenne, paprika, garlic powder, onion powder, thyme, and ginger. Rub mixture all over fish, inside and out. Let marinate 10 minutes.
2. Heat oil in a large skillet over medium-high heat. Fry fish until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.
3. In the same skillet, discard all but 2 tablespoons oil. Sauté onions until translucent, about 3 minutes. Add habanero and bell pepper; cook 2 minutes.
4. Stir in water, tomato paste, and vinegar. Simmer until sauce thickens, about 5 minutes. Season with salt to taste.
5. Return fish to skillet, spoon sauce over. Simmer 2-3 minutes to heat through. Serve hot.

Tips

• For less heat, remove seeds from habaneros or use scotch bonnet peppers.
• Serve with fried plantains, jollof rice, or crusty bread.
• Leftovers can be refrigerated for up to 2 days; reheat gently.
• Substitute tilapia with any firm white fish like cod or sea bass.

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