Zoe Adjonyoh served up fried tilapia and green shito salsa on Sunday Brunch.

The ingredients are: 2 skin-on tilapia fillets and rapeseed oil or coconut oil, for shallow-frying.

For the marinade: 1 small red onion, finely diced, 5cm piece fresh root ginger, grated (unpeeled if organic), 2 green kpakpo shito (cherry) chillies, deseeded and finely, diced, or substitute green habanero chillies, 1 garlic clove, very finely chopped, juice of 1 lime, 1 tablespoon rapeseed oil or olive oil, 2 tablespoons ground grains of paradise, or substitute ¼ teaspoon, ground mace or ½ teaspoon ground nutmeg, 1 teaspoon dried chilli flakes and sea salt and freshly ground black pepper, to taste.

For the salsa: 100g green kpakpo shito (cherry) chillies, roughly chopped (or any other hot green chilli, such as green bird’s-eye, jalapeno, habanero or scotch bonnet), 2 red or white onions, finely diced, 2.5cm piece fresh root ginger, grated (unpeeled if organic), 1 garlic clove, very finely chopped, 2 tablespoons lemon or lime juice, 2 tablespoons extra virgin olive oil, sea salt and coarsely ground black pepper, to taste and 4 medium tomatoes, deseeded and diced.