Another N’duja recipe ??? We cant help it… We love it. And if you too like Spicy, this is a simple one pot dish for you to try out.




  1. Monk fish cutlets or chunks of fillets
  2. Surf clams
  3. Flour
  4. Sweet Cherry tomatoes (on the vine)
  5. 1 or 2 medium Onions,
  6. 2-3 Garlic Cloves,
  7. a Tin of Tomato,
  8. Extra virgin Olive Oil
  9. 1/2 fiery N’duja roll … ( to taste, this is fiercely spicy )
  10. 1 Tin of rinced chick peas


  1. 1 Season and roll your pieces of fish in the flour, sauté in the pan for a few minutes until browned. Set aside on kitchen paper.
  2. 2 Chop your onion, bash you garlic -Stir fry both in a wide & deep frying pan for a few minutes.-
  3. 3 Add the tomatoe tin, Chick peas - Cherry tomatoes on the stem - Stew gently - DO NOT season - Add half the N’duja roll ( or more if you are feeling brave ) and spoon crush it into the sauce until fully dissolved and absorbed.
  4. 4 Return the monk fish pieces to the pan with the clams, cook them through for another 4-5 minutes,
  5. 5 Serve on top of Rice, Pasta, or Couscous. Sprinkle over a few chili flakes as a gentle reminder warning of what’s lies beneath… NOTE: What happens to the rest of the N’duja… N’duja has a singular texture. Despite its shape, it is not a sausage. It is an actual cured meat roll. If uou do not need to use it all up at once, It will keep in the fridge for a few weeks as long as its ends are covered to avoid air contact & drying.
  6. 6 Enjoy ☺️

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