PlanetCatfish.com

Yesterday's lunch in Abuja.
-Shane

Interesting to see. Thanks, Shane. How did it taste?

Spicy! But flesh is earthy.
-Shane

Nice!! Plain grilled? Clarias gariepinus is used for both grilled/fried and curry dishes around these parts. It's very affordable and decent fare.

It is repeatedly coated with the spicy red marinade you can see in the top photo throughout cooking. It is then served with "pepe" a combination of grilled onions and scotch bonnet peppers. Delicious spices but you will break out in a sweat and your lips will burn.

-Shane

https://www.nigerianfoodtv.com/nigerian ... ce-recipe/

Shane wrote: 10 Mar 2019, 05:09 It is repeatedly coated with the spicy red marinade you can see in the top photo throughout cooking. It is then served with "pepe" a combination of grilled onions and scotch bonnet peppers. Delicious spices but you will break out in a sweat and your lips will burn.

-Shane

Oh yes, I see now!! The name board in the first photo kinda left me distracted. That combination sounds AND looks delicious!!!

Shane wrote: 10 Mar 2019, 05:09... you will break out in a sweat and your lips will burn.

Nothing I like better than sweating with burning lips. There should be an Rx for that.

Cheers, Eric

@Shane-

I do believe it can be hotter coming out than going in.

Will miss seeing you at this year's NEC.

Will miss seeing you as well. Should be a good time.

I am also always interested in how locals identify fishes. Nigerian fishermen and fish mongers seem to break everything into two categories: catfish (any catfish sp. of any family) and croaker (cichlids and sciaenidae).
Reminds me of when Cesar Barrios was studying the ethnotaxonomy of turtles in Venezuela. He wanted to collect local names for the 20 plus known spp in the area inhabited by the Yanomami. He got a grant, travelled to Yanomami territory in southern Venezuela and found out they had two words. One translated as "big turtle" and the other "little turtle."

-Shane