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Masterclass Recipe — 04
Smoked Catfish Sauce
"Rich sauce made with smoked catfish, perfect for rice, yam, or plantain."
Total Time
55 min
Yields
4 Servings
Prep
20 min
The Pantry
- 2 medium smoked catfish
- 4 fresh tomatoes
- 2 red bell peppers
- 3 scotch bonnet peppers
- 1 large onion
- 150ml palm oil
- 2 tablespoons crayfish
- Salt and seasoning cubes
- Fresh basil leaves
Macro Breakdown
380
Calories
35g
Protein
12g
Carbs
24g
Fat
The Method
1
Debone the smoked catfish and break into flakes.
2
Blend tomatoes, bell peppers, and scotch bonnet.
3
Heat palm oil and sauté diced onions until soft.
4
Pour in blended peppers and fry until oil rises to the top.
5
Add crayfish, seasoning cubes, and salt.
6
Add the smoked catfish flakes and stir gently.
7
Simmer for 10 minutes, add fresh basil and serve.
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Craft this masterpiece using 100% fresh catfishsourced directly from our ponds.