Soups & curriesdinnerGluten-freeDairy-freeNo added sugar

Obe Eja Kika (Nigerian Smoked Fish Stew)

Name: Obe Eja Kika (Nigerian Smoked Fish Stew)
Yield: 5 servings
Cuisine: Soups & curries
Ingredients: Fresh, hard tomatoes; Fresh habanero pepper (ata rodo); 5 large red tatashe peppers; 2 green bell peppers (optional); About 3 big onions; ¼ cup palm oil; ½ cup vegetable oil; 2 tablespoons fish powder; Shrimp seasoning powder; Salt; Stock cube; Smoked panla fish, cleaned; Scent leaf (nchawu effirin)

Obe eja kika is a Nigerian stew of smoked panla (hake) fish. In Nigeria, this fish can be used to prepare any type of dish that requires the use of fish. This fish is mostly used by the Yoruba people of Nigeria.

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Ingredients

Makes

Fresh, hard tomatoes
Fresh habanero pepper (ata rodo)
5 large red tatashe peppers
2 green bell peppers (optional)
About 3 big onions
¼ cup palm oil
½ cup vegetable oil
2 tablespoons fish powder
Shrimp seasoning powder
Salt
Stock cube
Smoked panla fish, cleaned
Scent leaf (nchawu effirin)

Ingredients for 5 servings (2 kg) · the original recipe

Method

1
Coarsely grind the tomatoes, habanero pepper, tatashe, green bell peppers, and onions.
2
Heat the palm oil and vegetable oil in a pot. Add the ground pepper mix, and cook, stirring, for about 10–15 minutes.
3
Stir in the fish seasoning powder, shrimp powder, salt, and stock cube. Add the panla fish, and stir.
4
Add some water to loosen up the stew, stir, and simmer for 10–15 minutes on low heat.
Stovetop
5
Stir in the scent leaf, and remove from the heat.
6
Serve with rice, pasta, or boiled yam.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.