Tilapia with Beans and Shoko/Ugwu

Tilapia with Beans and Shoko/Ugwu


  • 2 tablespoons olive oil, divided
  • 4 tilapia fillets, thawed if frozen
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 3/4 cup chopped onion
  • 1-1/2 teaspoons minced garlic
  • 8 cups lightly packed, chopped kale
  • 1 can or 15 oz sweet beans, drained, rinsed
  • Tomato paste


·     Step One

Sprinkle tilapia with half of salt and pepper; set aside. Heat 1 tablespoon oil in a deep 12-inch skillet over medium heat. Add onion and garlic; cook about 2 minutes or until tender, stirring occasionally. Add half of kale, cook 2 minutes or until wilted. Add the remaining kale and oil; cook 2 minutes more or until wilted.

·     Step Two

Stir in beans, drained tomatoes, wine and remaining salt and pepper. Top with tilapia. Cover and simmer over medium-low heat approximately 10 minutes or until fish flakes easily with fork (145°F).

Photo Credit: www.blue-kitchen.com