- 1 cup of ewedu (ready made)
- 1 tsp blended crayfish
- 1 whole catfish
- 1 lemon
- 1 bell pepper
- 1 onion
- 1 tomato
- 1 scotch bonnet
- 3 tbsp all-purpose seasoning
- 2 tbsp amala powder
- 3 tbsp sunflower oil
- Pinch of salt
In small pot, add ready-made ewedu with 25 milliliters water and crayfish.
Mix well and simmer for 10 minutes on low heat.
Clean fish thoroughly with fresh lemon juice (lemon juice is optional).
Remove fins with kitchen scissors, and remove head and tail.
Slice fish into sizeable portions (about 3 to 4 pieces).
Put fish in a bowl with 1 tablespoon of all-purpose seasoning, salt and lemon.
Cover with cling wrap and set aside.
Cut bell pepper, scotch bonnet, onion, and tomato into quarter-size pieces and place into blender.
Add about 50 milliliters of water and pinch of salt. Blend for 10 -15 seconds.
In a large pot, add sunflower oil, veggie mixture and 2 tablespoons all-purpose seasoning. Stir thoroughly and simmer for 15 minutes on low heat.
Add fish to pot and cook for additional 15 – 20 minutes.
In medium pot, add 1 cup of water and bring to a boil.
Add amala and mix until completely lump free.
Leave on low until warm temperature is reached. Plate and serve.