Fish Seasoning
Abuja, Nigeria ·
Aperçu
This is a dry spice rub for fish, and it belongs to no particular cuisine. Paprika, thyme, oregano, garlic powder, onion powder, salt, black pepper and cayenne is a broadly Western seasoning profile, and the source claims no country for it. That is worth stating plainly on a platform documenting African food, because Africa has a great many specific fish seasonings that this is not. Nigerian fish is seasoned with blended pepper, ginger and stock cubes. Senegalese fish carries rof, a stuffing of parsley, garlic and chilli pushed into slashes in the flesh. Moroccan fish is marinated in chermoula, built on coriander, cumin, paprika and preserved lemon. Any of those would be the regional answer to the question this recipe is asking. What is here is a competent all purpose blend, useful for grilling, baking or pan frying, and it keeps for months in a sealed jar. It is filed under Worldwide Recipes rather than presented as African, since inventing a heritage for a paprika and oregano rub would be exactly the kind of claim this archive should not make.
Franchement, 1/2 teaspoon of cayenne pepper is far too mild for us! I had to triple the cayenne and add a bit extra garlic powder before rubbing it on red snapper to serve with my pondu. Found all the dried herbs at Mega Mart here in Silver Spring, quick to mix in a bowl. C'est bon overall.
Mireille, you are very right o! Half a teaspoon of cayenne for fish seasoning is far too weak. I always double the pepper and garlic myself, especially for red snapper. That mild rub cannot stand up to rich pondu at all sha.