african recipes

Ethiopian Asa Tibs &amp; Berbere Spice Mix is a delicious fried fish treat for any party. The ubiquitous Ethiopian spice blend is so versatile and can be used with any variety of foods.

Ethiopian Asa Tibs

monkfish (or your favorite white flesh fish)

berbere

salt (to taste)

oil (for frying)

onion

garlic

small chiles

juice of 1 lime

Sprinkle berbere over fish and leave for 1 hour to marinate.

Heat enough oil in a large skillet for deep frying. Add fish pieces and fry until golden on all sides and cooked through. Remove to a paper towel lined plate to absorb excess oil. Sprinkle with a little salt.

Add onions and cook until golden and caramelized, about 10 minutes. Most of the oil will have evaporated. Add garlic and chiles. Cook for 1 more minute.

Return fish to the pan. Add lime juice and toss to combine.

Serve with lime and an extra garnish of more berbere.

Possibly the most famous West African dish - Jollof Rice- has made it onto our dinner table! Cooked in a spiced tomato sauce, rice makes a perfect warming side dish to ginger and garlic flavoured sea bass. Bursting with flavours, our Nigerian Inspired Jollof Rice with Fish is an easy weeknight dinner for those who enjoy a bit of &#39;hot and spicy&#39; on their plate!

Nigerian Spiced Jollof Rice with Fish

onion (roughly chopped)

garlic (roughly chopped)

plum tomatoes (roughly chopped)

tomato puree

pepper

curry powder (jamaican style, ideally)

rice

vegetable stock

coriander

seabass fillets

vegetable oil

g ginger (finely chopped or minced)

vegetable stock cube

About 6 hours before cooking, marinate your fish. Combine finely chopped or minced garlic, ginger and oil in a small bowl. Crumble in ¼ of a vegetable stock cube and mix to combine. Rub the marinade on fish fillets, cover with cling film and leave in the fridge for approx. 5-6 hours, or overnight.

For the Jollof Rice, place the tomatoes, tomato purée, chilli, onion, 1/2 pepper, garlic and curry powder in a blender or food processor and whizz until smooth.

In a large pan with a matching lid, heat the oil on medium-high heat. Add the remaining chopped peppers, and the tomato sauce you made in the previous step. Bring to the boil. Add the rice and vegetable stock. Season with salt and pepper. Bring to the boil, then reduce the heat, cover with a lid and simmer for 15 minutes. Take the lid off and stir every couple of minutes to prevent the rice from sticking, until the rice is cooked through. Take off the heat and leave to sit with the lid on for another 10 minutes, whilst you prepare the fish.

Dab the skin side of the seabass with some paper towel (to ensure crispy skin). Lightly brush the base of a non-stick frying pan with oil and heat over medium-high. Place the sea bass fillets in the pan skin-side down. As soon as they hit the pan, press down on the fillets with a spatula or a fish slice to prevent curling.

Fry for 3–4 minutes until skins crisp up. Gently turn the fish fillets over and continue cooking for another minute. The flesh of your seabass should be opaque.

Just before serving, stir in chopped coriander into the rice. Divide the jollof rice between plates, and top with pan-fired bass.  In West Africa, this meal is often served with a side of coleslaw!

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Ethiopian Asa Tibs

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Top 2 african recipes recipes from across the web

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Ethiopian Asa Tibs

Nigerian Spiced Jollof Rice with Fi...

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