I spread some herbed mayonnaise on a filet and broil it. I also like it in Efo Riro, a fish stew. Here’s one version - you can use pretty much any sturdy green, and any strongly-flavored (or smoked) fish. I played pretty fast and loose with the ingredients (shrimp paste for dried shrimp, etc.) and it still came out really well.
The NYT also has a good recipe, part of an article on Nigerian Cooking, if you have a subscription:
