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Omi Obe (Nigerian Red Pepper Stew with Fish & Ponmo)

Omi Obe is a flavorful Nigerian red stew made with blended red bell peppers, tomatoes, habanero, and onions. This version is lightened up with a mix of palm and vegetable oil, lean fish, ponmo (cow skin), and a homemade low-fat meat stock. It’s protein-packed, rich in antioxidants, and pairs perfectly with traditional Yoruba dishes like Amala, Ewedu, and Gbegiri. This is the only abula component I tweaked by using less oil and lean meats.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 8
Course: Main Course, Soup, stew
Cuisine: Healthy, Nigerian, West African, Yoruba
Calories: 200
Ingredients Method

Ingredients
  

  • 495 g red bell peppers
  • 350 g roma tomatoes
  • 24 g habanero
  • 220 g onion
  • 2 tbsp palm oil
  • 1 tbsp vegetable oil
  • 8 fillets Whiting fish
  • 8 pcs Ponmo
  • Bouillon to taste
  • salt to taste

Method
 

  1. Blend tomatoes, peppers, and onions until smooth.
  2. Heat oils in a pan on medium heat.
  3. Add blended pepper mix and reduce.
  4. Add fish and ponmo.
  5. Add lean meat stock (bouillon + water).
  6. Cook until desired thickness is achieved.