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Afro Cuisine

#MbbaTastyThursday: Try The Delicious Dahomey Fish Stew Of The Benin Republic People

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We love to share recipes of various Afro multicultural cuisines, to celebrate the rich and delicious variety of food from the motherland and the motherland diaspora. This week on our Afro Cuisine recipe is called Dahomey Fish Stew. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.

Dahomey fish stew is a Beninese dish consisting of fillets taken from low-fat firm fish that are rolled in flour and fried in oil until golden brown. They are then combined with cooked onions and tomatoes and left to simmer until the dish is served, preferably with rice. The dish is named after Dahomey, which is what Benin Republic was known as in the early 1970s; when the first recipe for this stew was published.

Ingredients for Dahomey Fish Stew

3 lbs porgies (or sea bream, scrup, tilapia, or any firm flesh, low-fat fish), cleaned
 flour to dredge fish
 salt and black pepper (to taste)
 ½ cup red palm oil (or cooking oil)
 2 onions, finely chopped
 2 tomatoes, chopped
 1 cup fish stock or water
 red pepper flakes or cayenne pepper or red pepper (to taste)

Preparation

1 Cut the fish crosswise, into two-inch sections. Mix the flour, salt, and pepper in a bowl. Roll the fish in the flour mixture.
2 Heat the oil in a skillet. Cook the fish in the oil, turning it until it is golden brown all over. Remove the fish and set aside.
3 Fry the onions in the skillet for a few minutes. Add the tomatoes. Stir and cook for about ten minutes. Add the fish stock (or water). Reduce heat, cover and simmer for ten minutes more.
4 Return the fish to the skillet. Add red pepper if desired. Simmer for 20 to 30 minutes.
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This 27 year old, is Art And All That Is Art. Writer, Film and stage actor, Mental Health Lay counselor and show host.

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