• 1 sizeable Mackarel Fish 
• 1 medium bowl of fresh Tomatoes 
• A handful of scotchbonnet pepper
• 1 sachet Tomato Paste 
• Vegetable/groundnut oil
• 2 medium Onions 
• Ginger and garlic
• Seasoning cubes 
• 3 tablespoons of ground Crayfish 
• Salt

Procedure for Making The Nigerian Fish stew 

• Wash the fish properly, making sure you remove the gills, fins and other debris. If using fresh fish, wash the slimes with lemon/lime or salt. 
• Marinate the fish for 30 minutes with half a bulb of onions, seasoning cubes, salt, ginger and garlic paste or powder. 
• Then deep fry/grill the fish depending on your choice. I usually steam the fish with a little water for 2 minutes before frying it. 

• Blend the tomatoes and peppers with the remaining half bulb of onions and thumb-size of fresh ginger. 
• Pour this in a pot and boil it for 10 to 20 minutes till the water is almost dried up. 

• In a saucepan, heat up some oil, add the remaining chopped onions and some chopped garlic and fry for some seconds. 
• Add the tomato paste and fry this for 3 minutes
• Then you pour in the boiled tomatoes, add your spices and one seasoning cube, cover the pot and leave to cook for 20 minutes, you know it's done when the stew starts sticking to the bottom of the pot, the tomato no longer has a sour taste, and you can see oil floating on top. 
• Stir in the crayfish into the stew and cook for further 2 minutes to allow it's flavour to be released and infused into the stew. 
• Add some water (and the fish stock if you have any) to reduce the thicknwss of the stew, add in your grilled/fried fish, taste for seasoning and salt, and leave to simmer for about 10 minutes before you turn off the heat. 

• 1/2 cup of white oats
• 1 cup of water
• 3 tablespoons of milk powder 
• Sweetener (sugar, honey, date syrup etc.) to taste. 

Procedure:

1. Place the water in a pot. You can substitute with equal volume of whole milk or 1/2 cup of water and 1/2 cup of milk. 
2. Add the oats and stir
3. Cover and cook for 5 minutes on a medium heat stirring occasionally to avoid burning. 
4. Add a little more water if the consistency is too thick for your liking and especially if you'll be adding milk powder. 
5. Bring down from heat and pour in a plate. Add the milk powder and your choice of sweetener to taste, mix properly and serve.

Microwave:

Add-ins/Toppings:

• For flavours and spice: ginger, nutmeg, cinnamon, vanilla
• Fruits either chopped up or as a puree: banana, apple, mango, grapes, berries. 
• Nuts and seeds: almonds, peanuts, cashew nuts, chia seeds etc.  

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