Spicy Slow Grilled Yaji Fish

It’s been a long break from here and I humbly apologize. *bows and presents flowers*. It’s spring break this means no sleepless nights or waking up at 6 AM to run which means more time to cook and satisfy cravings.

One huge craving was Fish and cold garri. (if you know you know!). So I got  these two beautiful mid sized tilapia fishes (is this correct?). I think so…

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And guess who did a celebratory dance with the fishes?

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So I assembled my infantry from my pantry (see what I did there, dropping my rap album soon) and decided to put a twist on the fish flavors and add Yaji also known as ‘Suya Pepper’ to give it this extra different flavor. Well, it worked! Nailed it.

For this you’ll need all these ingredients and also a little bit of Nigeria’s ex-first lady, patience.

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Whole Fish(es)

2-3 Onion Bulbs

Habanero Peppers (depending on your spicy tolerance levels)

3 Teaspoons Yaji (Suya Pepper)

2 Teaspoons Thyme

2 Teaspoons Curry

Ginger

2 Teaspoons Garlic (Powder or Wholes)

2 Teaspoons Salt

3 Seasoning Cubes

Oil

Directions

  1. Clean out your fish properly, take out all the insides gills also. Now make lacerations on the sides of the fish and set aside.
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  3. In a blender, combine all the seasonings for the marinade, onions, habanero, ginger, thyme, curry, seasoning cubes, garlic and salt with a little water and blend to a paste. This incorporates all the flavors and makes sure it will be evenly distributed. Perfect ey?
  4. In the pan you’ll put in the oven (I used disposable foil pans), pour the marinade over the fish and with love massage the marinade (wear a glove or use a spoon), between the cuts you made earlier, all over the fish and in the sides also and cover it up and let sit overnight. The patience test.
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  6. Wake up the next morning, heat your oven to 375 F and bake for 40 minutes and then turn the other side and do another 40 minutes.
  7. At this point it is almost done, so I switched pans and rubbed the Yaji spice on the fish and drizzled some oil on it and left it for another ten minutes. Perfect!
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  9. Fish came out perfect on the outside, moist and spicy in the middle, flavor to the bone and craving satisfied.

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I had this first with cold garri and then later on with fries and plantain. Flexing!

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