Badagry Imoyo (often called Obe Eja Tutu or an “uncooked soup”) is a highly distinct, quick-to-prepare native Badagry delicacy. It features a rich, spicy, and tangy raw pepper base blended with smoked or fresh fish, and is uniquely enjoyed completely uncooked. It is best paired with hot Eba, Eko (agidi), or Fufu.
Ingredients
- Fish: Deboned smoked fish (like mangala) or fresh fish (e.g., croaker or tilapia).
- Peppers: Fresh tomatoes and scotch bonnet (rodo).
- Onions: Sliced (you want to be able to see and taste them in the mix).
- Oils: A little groundnut oil (and optionally a touch of palm oil for traditional flavor).
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- Seasoning: Bouillon cubes (Knorr or Maggi) and salt to taste.
Preparation
- Prepare the Pepper: Roughly grate or chop your fresh tomatoes, scotch bonnet, and slice the onions. Traditionally, this is done with a grinding stone or a local hand chopper to maintain a rustic, chunky texture.
- Combine: Place the raw, chunky pepper and onion mixture into a bowl.
- Add Fish & Seasoning: Add the deboned, rinsed smoked fish. (If using fresh fish, ensure it is properly cleaned and salted).
- Finish: Season with bouillon cubes, salt, and drizzle with groundnut oil. Mix everything thoroughly together raw, and serve.