Ingredients

For the Sauce

• 2 small green bell peppers

• 2 small red bell peppers

• Scotch bonnet pepper (as many as you can handle)

• 1 small onion

• ½ cup palm oil (or oil of choice)

• 1 chicken seasoning cube

• 1 teaspoon salt

For the Fish

• 1 medium croaker fish

• Extra salt (for seasoning the fish)

• Lemon slices

For the Rice

• 2 cups rice

• 1 teaspoon salt

• 5 cups water

Direction

Make the Pepper Sauce

1. Roughly blend green bell peppers, red bell peppers, Scotch bonnet, and onion in a chopper or processor — no water, keep it chunky.

2. In a large skillet, bleach palm oil on medium heat 10 minutes with the lid on.

   • Turn off heat and let cool 10–15 minutes (still covered).

   • If using regular oil, simply heat it on medium.

3. Pour in the pepper mix. Add salt and seasoning cube.

4. Fry on medium heat 8–10 minutes, stirring occasionally.

5. Scoop out half of the sauce for the fish.

6. Let the remaining sauce cook 5 more minutes until oil floats. Remove from heat.

Cook the Rice

1. Rinse Ofada rice with warm water 3–4 times until water runs clear.

2. Add rice, salt, and water to a pot.

3. Boil until soft but not mushy.

4. Drain and set aside.

Prep & Season the Fish

1. Clean and gut the croaker (or ask your fishmonger to do it).

2. Rinse with lemon slices and salt. Let sit briefly, rinse again, and pat dry.

3. Make shallow cuts along both sides of the fish.

4. Season generously with salt — into the cuts, head, and belly.

5. Rub the fried pepper sauce all over the fish, including inside the cavity.

6. Add lemon slices inside the belly.

7. Wrap tightly in foil.

Cook the Fish

To Bake:

• Bake at 425°F (220°C) for 30 minutes.

• Unwrap and return to oven 5–8 minutes to crisp up.

To Grill:

• Grill covered 20 minutes, then uncover and grill 8 minutes.

To Air‑Fry:

• Air‑fry at 350°F (175°C) for 25 minutes.

Finish & Serve

1. Brush extra pepper sauce over the cooked fish.

2. Let it rest briefly to absorb flavor.

3. Serve hot with Ofada rice and fried plantains.

Notes

Tips

• Ask your fishmonger to descale and gut the croaker — saves time.

• If using frozen fish, thaw in the fridge or cold water (never room temperature).

• Always pat fish dry for crispier skin.

• Rinse Ofada rice thoroughly to remove dirt and stones.

Oil Bleaching Safety

• Bleach palm oil on medium‑low heat 10–15 minutes until color changes and smell fades.

• Keep the lid on — never open while hot.

• Do not leave the kitchen; palm oil heats quickly.

• If oil catches fire: turn off heat and cover the pot. Never use water.