Entree: Nigeria – Niger Delta – Ewedor (Rich Niger Delta palm-fruit and seafood stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 1 cup (240 ml) palm fruit concentrate (banga/palm nut paste)
- 3 tbsp (45 ml) red palm oil
- 1 whole red snapper, cleaned and cut into steaks, approx. 1.5 lb (680 g)
- 2 smoked catfish, cleaned and flaked, approx. 10 oz (280 g)
- 1 cup (150 g) shelled periwinkle or clams (optional)
- 2 tbsp (30 g) ground crayfish
- 1 large onion, chopped (8 oz / 225 g)
- 2 tbsp (30 ml) ground roasted pepper paste or 2 tbsp (30 g) ground chili
- 1 tbsp (15 g) iru or locust beans (optional)
- 1 tsp (5 g) ground uda seed or alligator pepper (substitute with black pepper if unavailable)
- 2 tsp (10 g) salt, or to taste
- 1 tsp (5 g) ground crayfish seasoning (additional, optional)
- 2 cups (60 g) fresh scent leaves or bitterleaf, chopped (loosely packed)
- 2 cups (480 ml) water or fish stock
- 2 tbsp (30 ml) lime or lemon juice

Instructions

1. If using fresh palm fruit, extract oil and juice then strain to yield 1 cup (240 ml) concentrate; if using canned concentrate, strain and set aside.
2. Heat a wide pot over medium heat and add the red palm oil until shimmering.
3. Sauté the chopped onion until soft and translucent, about 5 minutes.
4. Stir in the ground pepper paste and iru (if using) and cook 2 minutes to release aromas.
5. Add the palm fruit concentrate and 2 cups (480 ml) water or fish stock, stirring to combine; bring to a gentle simmer.
6. Add the smoked catfish, ground crayfish, and uda/alligator pepper; simmer uncovered 10–12 minutes to meld flavors and slightly reduce the sauce.
7. Gently add the fresh fish steaks and periwinkle; cover and simmer 8–10 minutes, or until fish is cooked through and tender.
8. Taste and adjust salt; stir in the lime or lemon juice and fold in the scent leaves or bitterleaf, cooking 1–2 minutes until leaves wilt.
9. Remove from heat and let rest 5 minutes. Serve hot with pounded yam, fufu, eba, or hot rice.