Herb Stahlke (Ball State University)
I learned this recipe in Nigeria forty-five years ago at the home of English painter Georgina Betts and Uli Beier in Oshogbo. They used fish caught in the local Oshun river, but I fixed the dish for friends in Lagos and used young barracuda fresh caught in the lagoon. The name comes from the Star Beer that Georgina and Uli used. Star was at that time a Nigerian product of Heiniken's.
1 medium onion
1 bell pepper
2 stalks celery
Crushed red pepper, salt, ground black pepper to taste
1-2 cups rice
2-4 cups water
1/2 - 1 lb fish (a stronger flavored fish works better, like swordfish or halibut)
1 cup sour cream
2 cups strong lager
2-3 tbsp olive oil, peanut oil, or palm oil
Add rice to boiling water, reduce heat, cover and simmer for twenty minutes. Dice onions, bell pepper and celery, and saute in olive oil and seasonings in a sauce pan. Stir in lager and sour cream. Add fish and simmer until fish flakes easily. Serve over rice.