Tool

• Oven or air fryer

Ingredients

Pepper Mix

• 1/2 medium onion

• 1 bell pepper

• 3 Scotch bonnet peppers

• 2 garlic cloves

• Small piece of ginger

• 2 tablespoons oil

• 1/2 teaspoon salt

• 1 chicken seasoning cube

For The Fish

• 2 medium tilapia

• 1/2 of the pepper mix

• Extra salt

• 1/2 lemon

For The Yam

• 4 pieces yam

• 1/4 teaspoon salt

• Oil for frying

• 1 tablespoon water

• Plantain (optional)

Direction

Make The Pepper Mix

1. Roughly blend onion, bell pepper, Scotch bonnets, garlic, and ginger.

2. Heat oil in a wide skillet.

3. Add pepper mix and fry for 2–3 minutes.

4. Season with bouillon cube and stir.

5. Fry for another 3 minutes, then remove from heat.

6. Divide into two equal portions.

7. Preheat oven to 430°F (220°C).

Prepare The Fish

1. Descale, gut, and clean tilapia thoroughly.

2. Pat dry and make slightly deep cuts along the sides.

3. Place fish on a lined baking tray (foil or parchment).

4. Sprinkle salt on both sides and inside the cavity.

5. Coat fish generously with half of the pepper mix, including inside the cuts.

6. Squeeze lemon juice over the fish.

7. Wrap securely and bake for 15 minutes.

8. Unwrap and return to oven for 5 minutes to crisp the skin.

   • Use grill/broil setting for best results.

Prepare The Yam

1. Peel and cut yam into cubes or preferred shape.

2. Wash and drain well.

3. Season lightly with salt.

4. Deep fry in hot oil over medium heat.

5. Add 1 tablespoon water to the oil for improved texture.

6. Fry for 6–8 minutes, turning occasionally, until golden.

7. Transfer to paper towels to drain.

8. Fry plantain in the same oil until golden, if using.

Notes

• Divide pepper mix evenly so the fish gets enough flavor.

• Adding a splash of water to frying oil helps yam cook evenly and improves crispness.

• Broiling the fish at the end gives the skin a perfect finish.