Smoked Panla Stew
Panla fish simmered in a rich tomato-pepper stew with onions and crayfish seasoning, infused with fresh effirin leaves for aroma, and best enjoyed with rice and plantain.
- 3–4 whole smoked panla fish
- 6 cooking spoons tomato (ground and previously boiled)
- 1 cooking spoon fresh pepper (ground and previously boiled; vary quantity as desired)
- 1 medium size onion
- 2 cooking spoons palm oil
- Crayfish seasoning to taste
- Salt to taste
- Effirin leaves (also known as Nchaun in Igbo and Ntong in Efik)
- Cooker
- Cooking utensils
- Pot
STEP 1: Wash and season fish with pepper, some sliced onion, a little crayfish seasoning, and salt. Steam for about 5 minutes with very little water.
STEP 2: Heat the oil until it’s hot and starts to smoke. Add the sliced onion and fry for about 2 minutes. Add the tomato and pepper, then continue to fry until the sauce is dry and the tangy tomato taste disappears.
STEP 3: Season the stew with the remaining crayfish seasoning. Add the fish with the little stock used in steaming. Lower the heat and cook for about 10–15 minutes to allow the stew to sip into the flesh of the fish.
STEP 4: Add a little of the sliced effirin and cook for 1 minute.
STEP 5: Serve stew with dodo or boiled yam and some vegetables.
Enter cooking method here
