Spice saveur, Essie Bartels, has a line of delectable Ghanaian-inspred spices and sauces. Founded in 2011, the exquisite brand seeks to create a fusion between different culinary skills and tastes through the use of exotic spices. You can check out more recipes on her site and shop her products, here.


  • 2 red snappers
  • 2 cans of coconut milk
  • 1/2 cup of coconut flakes
  • 1 cup of asian wild black rice
  • 2 tablespoons of coconut oil or canola oil
  • pinch of salt
  • pinch of pepper


1. After cleaning two medium sized snappers, poke them slightly with a fork and leave. Sprinkle a pinch of salt and pepper on both sides of fish and rub all over snapper and leave for about 10 minutes.
2. In a rectangular bowl, place the snapper and pour 1 can of the coconut cream all over snapper and seal with cling film and refrigerate for about 2-4 hours. This would allow the coconut milk to seep into the holes poked into the fish and infuse the snapper with the coconut flavor.
3. In a separate cooking pot, bring the other can of coconut milk to a gentle boil. The can will amount to about 1 1/4 cup. Add another 1/4 cup of water to the boiling coconut milk and then add the Sweet wild black rice.
4. Bring the rice to medium heat and allow to cook for about 30 – 45 minutes because the black rice takes a longer time to cook than white rice.
5. Take snapper out of fridge after the required number of hours, then cover the fish entirely with the coconut flakes on both sides.
6. In another frying pan or skillet, heat up the coconut oil for a few minutes till oil is really hot. Fry snapper on both sides till coconut flakes begin to turn golden brown on both sides. This would take about 2-4 minutes each side. If you want your fish well done, you can place in oven for another 6-8 minutes.