Stuffed quail with nsala sauce and uziza herb oil

This exquisite dish marries tender, flavorful stuffed quail with the rich, earthy taste of Nsala sauce, a traditional Nigerian delicacy. The uziza herb oil adds a vibrant and aromatic finish, elevating the dish with its slightly peppery and herbal notes. Perfect for special occasions or when you want to impress, this dish is a celebration of bold African flavors and culinary finesse.

Ingredients

For the Stuffed Quail:

• 4 whole quails, cleaned and gutted
• 1 cup cooked rice or couscous
• 1/4 cup diced onions
• 1/4 cup diced bell peppers
• 1/4 cup chopped dried fruits (apricots, raisins, or dates)
• 1/4 cup chopped nuts (almonds or cashews)
• 2 tbsp olive oil
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• Salt and black pepper to taste

For Nsala Sauce:

• 1 lb fresh catfish or smoked fish (optional substitute: chicken)
• 2 tbsp ground uziza seeds
• 1 tbsp ground ogbono seeds
• 1 small piece uda spice (optional)
• 1 tsp ground crayfish
• 1 small onion, diced
• 1 small bunch scent leaves (substitute with fresh basil or parsley), chopped
• 2-3 cups water
• Salt and seasoning cubes to taste

For Uziza Herb Oil:

• 1/4 cup uziza leaves, finely chopped (or substitute with fresh mint or peppery arugula)
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/2 tsp ground black pepper
• Pinch of salt

Directions

Step 1: Prepare the Stuffed Quail

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the cooked rice or couscous, diced onions, bell peppers, dried fruits, nuts, olive oil, nutmeg, ginger, salt, and pepper.
3. Stuff each quail with the mixture and secure the openings with kitchen twine or toothpicks.
4. Rub the outside of the quail with olive oil, salt, and black pepper.
5. Place the quails on a baking sheet and roast for 25–30 minutes or until golden brown and cooked through.

Step 2: Make the Nsala Sauce

1. If using fresh fish, clean and cut into pieces.
2. In a pot, bring water to a boil and add the onions, ground uziza seeds, ogbono seeds, uda spice (if using), and ground crayfish.
3. Simmer for 10 minutes, then add the fish or meat.
4. Cook until the fish or meat is tender and the sauce has thickened. Add the scent leaves in the last 5 minutes of cooking.
5. Adjust seasoning with salt and seasoning cubes as needed.

Step 3: Prepare the Uziza Herb Oil

1. In a small pan, gently heat olive oil. Add the chopped uziza leaves, minced garlic, ground black pepper, and salt.
2. Stir and cook on low heat for 1–2 minutes to release the flavors. Do not let the garlic burn. Remove from heat.

Step 4: Assemble and Serve

1. Place the roasted quail on a serving plate.
2. Spoon the Nsala sauce generously around the quail.
3. Drizzle the uziza herb oil over the quail for an aromatic finish.
4. Garnish with fresh herbs or a sprig of uziza, and serve hot.

Enjoy this bold and aromatic dish as the centerpiece of a truly memorable meal!