Imoyo popularly called Obe Imoyo is a classic soup dish native to South-Western Nigeria. Made from fresh fish, tomatoes, and pepper, it is a light, runny soup usually paired with rice or yam but can also be served with other meals.
Here is a step-by-step process on how to prepare this delicious soup.
Ingredients
- Fresh Fish (Titus, Croaker, Hake)
- Fresh tomatoes, peppers (habanero or scotch bonnet)
- Palm oil or Vegetable oil
- Onions
- Seasoning
- Salt
- Crayfish
- Scent Leaf or basil for garnishing (optional)
ALSO READ: This Simple Recipe Will Teach You How To Make A Different Kind Of Fish Stew
Preparation
1. Clean and cut your fish into desired sizes. Set aside.
2. Blend the fresh tomatoes, peppers, and onions into a smooth paste.
3. Heat a small amount of oil in a pot. Add your pepper mixture and cook until the water content is reduced and it thickens. This should take approximately 10–15 minutes.
4. Put in the salt, seasoning cubes, and some blended crayfish.
5. Gently place your fish in the pot, making sure they’re well covered in sauce. Simmer for 10 minutes, adding water if necessary for a lighter consistency. Don’t stir the soup too much to avoid breaking the fish.
6. Taste and adjust the seasoning if necessary. For a fresh, aromatic touch, sprinkle the scent leaves or basil before serving.
7. Serve and enjoy with your desired dish.
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