Grilled Tilapia

Pounded Yam, Okra Broth, Iru, Obe Ata

Chef Ayo Balogun of Department of Culture | Brooklyn
Yield: 4 servings

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Adapted by StarChefs | january 2023

INGREDIENTS:

Pounded Yam:
2½ pounds yam, peeled and quartered

Okra Broth:
3 tablespoons iru
Salt
1 pound chopped green okra
2 cups chicken stock
Salt

Obe Ata:
1 teaspoon ground red pepper
2 habanero peppers
4 Fresno peppers
2 red bell peppers
4 tomatoes
6 sprigs thyme
1 sprig rosemary
1 cup chicken stock

To Assemble and Serve:
Vegetable oil
2 pounds tilapia
Salt
Black pepper
Onion powder

METHOD:

For the Pounded Yam:
In a large stockpot over medium-high heat, bring water to a boil. Cook yams 20 minutes or until tender. Drain. Transfer to a large bowl and set aside. In a mortar and pestle, pound yam until a paste consistency. Add boiling water in ¼ cup increments if needed. Set aside. 

For the Okra Broth:
In a stockpot over medium-high heat, bring 2 cups water to a boil. Add iru and season with salt. Bring to a boil. Reduce heat to low and add okra. Cook 3 to 5 minutes, or until tender. 

For the Obe Ata:
In a Vitamix blender, add all peppers, tomatoes, thyme, and rosemary. Purée until smooth. Transfer to a large saucepan over low heat and add chicken stock. Let heat 30 minutes. Keep warm. 

To Assemble and Serve:
Prepare and heat grill. In a baking dish, add vegetable oil. Add fish fillets to the dish and coat in oil. Season with salt, pepper, and onion powder. Grill fish until cooked through. Transfer to the stockpot of Oba Ata and cook in sauce 2 minutes. In a shallow bowl, place 1 cup Pounded Yam in the center of the bowl. Spoon Okra Broth around the edges of the bowl, letting it pool around the yam. Add 1 fillet of grilled tilapia on top of the Pounded Yam and spoon extra Obe Ata over the top of the fish.

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