Nigerian Dinner – Succulent Grilled Peppered Catfish & Creamy Jollof Rice in Calabash

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 medium
• sized catfish fillets 2 cups jollof rice 1 cup vegetable oil 1 large onion, finely chopped 2 bell peppers, deseeded and chopped 2 tomatoes, blended into a paste 1 cup chicken stock 1/2 teaspoon ground pepper 1/2 teaspoon ground cumin Salt to taste 1 tablespoon thyme 1 tablespoon parsley, finely chopped 3 cups water

Instructions

1. Marinate the catfish fillets in a mixture of pepper, cumin, salt, and thyme for at least an hour.
2. In a large pan, heat oil over medium heat and sauté onions until translucent.
3. Add blended tomato paste, bell peppers, and spices, stirring frequently to prevent sticking. Cook for 5 minutes or until the sauce thickens.
4. Stir in chicken stock and bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add jollof rice and water, cover, and cook on low heat for about 20 minutes or until rice is cooked through.
6. Meanwhile, grill the marinated catfish fillets over medium high heat, flipping once, until cooked through.
7. Serve the jollof rice in a calabash and place the catfish on top. Garnish with parsley.

Chef’s Insight

The combination of smoky spices and tender catfish creates a perfect balance of flavors, while the creamy jollof rice adds a richness to the dish.