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7 of the Best African Grilled Fish Recipes to try this summer

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From Tilapia to Red Mullet fish, the African way of grilling fish results in a very flavorful and enticing outcome. African Grilled fish is a very popular food in many African countries. Here are 7 of some of the most delicious African Grilled fish recipes.

7 African Style Grilled Fish Recipes

Grilled Tilapia – Get Recipe Here

Ingredients


Grilled Red Mullet – Get Recipe Here

Ingredients

  • 5 Red Mullet Fish
  • 4 garlic cloves
  • ¼ thumb-size ginger
  • 1 African nutmeg (ehuru)
  • 2 scotch bonnet peppers
  • 1 teaspoon white pepper
  • 3 cilantro sprigs
  • 1 tablespoon olive oil 
  • ½ onion
  • ½ green bell pepper
  • ½ tomato
  • Seasoning cube

Spicy Grilled Fish – Get Recipe Here

Ingredients

  • 7 njangsa seeds
  • 1 Tbsp Foodace Pepper soup spice.
  • 1 Tbsp smokey sauce
  • 1 onion (sliced)
  • Sea salt
  • ¼ teaspoon freshly ground black peppercorns
  • 2 tablespoons Maggi Liquid seasoning.

Cameroon Roasted Fish – Get Recipe Here

Ingredients

  • 3 large fresh fish of choice, gutted
  • 1 stalk leeks
  • handful each of basilflat & curly leaf parsley
  • 8 garlic cloves
  • 2 tsp white pepper
  • 2 Tbsp Njangsa/Akpi
  • 2 – 3 nuts pebe/ehuru
  • 1 onion
  • thumb-sized aridan/dawo
  • thumb-size ginger
  • Salt and bouillon cube to taste
  • 1 habanero pepper (optional)

Grilled Croaker Fish – Get Recipe Here


Ingredients

  • 4-6 pieces of croacker, tilapia, or cat fish
  • 2-3 fingers of cayenne or habanero peppers (optional)
  • 3 garlic cloves
  • A handful of parsley (optional)
  • 1 knob of raw ginger
  • 2 tsps oil
  • Bouillon
  • 1 large onion (sliced)
  • 1 large tomato (sliced)
  • 1 tsp chili flakes
  • 2 tsps vinegar
  • salt to taste

Spicy Grilled Fish – Get Recipe Here

Ingredients


Whole Grilled Mackerel – Get Recipe Here

Ingredients

  • 2-3 Whole Mackerel about 11/2 – 2 Pounds each
  • Salt and Pepper to taste
  • 3-4 fresh lemons
  • 2 Tbsp minced garlic
  • 1 -1½ Tbsp minced ginger
  • 1-2 tsp minced basil
  • 2 tsps or more Chicken Bouillon Powder or Maggie such as knorr (optional)

 

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Food

RECIPE OF THE DAY: Kokoro

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Kokoro is a popular crunchy snack with Western Nigerian origins. It is not unusual to find street hawkers carrying this tasty snack around in trays placed on their heads. There are two types of Kokoro sold in local markets with the difference being only in shape as well as a distinction on whether this African snack is spicy vs non-spicy.

Category, DifficultyIntermediate

Yields10 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Ingredients

 250 g coarse cornmeal
 130150 g (cassava flakes)
 34 tbsp sugar (substitute with honey or sweetener)
 1 tsp cayenne pepper
 1 tsp powdered ginger (optional)
 Vegetable oil
  Hot boiling water

Directions

Kokoro

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RECIPE OF THE DAY: Moroccan Lamb Tangine With Asian Pears

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There’s a lot happening with each bite of this Moroccan Lamb Tagine with Asian Pears! Lamb shoulder is rubbed with a spicy, herbaceous, garlic marinade and accompanied by figs, dates, Asian pears, red onions, and honey. Let’s start with the obvious; What the heck is a Tagine and why should you cook with it? A tagine is an earthenware cooking vessel with a history dating back to 9th century North Africa. Tagine also the word used to describe the food as we would say a stew or a curry.

Category, , , DifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Ingredients

For The Marinade
 3 cloves garlic
 3 red chilis
 2 tsp salt
 3 tsp cumin
 3 tsp paprika
 2 tsp olive oil
 Juice of 1 lemon
 Cilantro
 Parsley
For The Lamb
 2 lbs boneless lamb shoulder
 2 tbsp olive oil for tagine
 2 tbsp vegetable oil to sear lamb
 6 oz pitted prunes
 6 oz dried figs
 2 asian pears, quartered and cored
 3 tbsp orange blossom honey Finely chopped Parsley and Cilantro for garnish.
 2 medium red onions quartered

Directions

Moroccan Lamb Tangine With Asian Pears

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RECIPE OF THE DAY: Ogbono Soup

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Ogbono or Apon comes from the seeds from the African Mango, also called Wild or bush Mango, which is then ground into the powder used in making Ogbono Soup. The African mango seed is said to have an impressive amount of healthy fats and fiber as well as other great nutritional benefits that would make you want to eat Ogbono Soup more often than you currently do…. 🙂 I tend to use a lot of dry fish in my cooking primarily because Mum makes it and its always readily available but any meat or fish will do…. We also had fresh water leaves which mum brought from her farm (bless her!) so I used water leaves in these but you can use any green vegetables from Ugu (fluted pumpkin leaves) to spinach, kale, bitter leaves, Scent leaves or Uziza.

Category, , , DifficultyIntermediate

Yields12 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Ingredients

 115 g ground Ogbono/African Mango Seeds
 250 ml Palm Oil
 2 l Water
 2 tsp Salt
 4 stock Cubes (4 grams each)
 1 ½ tsp ground dry Pepper
 5 tbsp ground Crayfish
 Dry Fish, Fish or cooked Meat
 250 g Water Leaves, Spinach or Fluted Pumpkin Leaves (Washed and Chopped)

Directions

Ogbono Soup

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