Dahomey Fish stew is a Beninese dish consisting of fish that is low in fat and firm. You’ll have to coat the fish in flour and fry it in oil until golden brown. You then combine them with onions, pepper, and tomatoes and allow them to simmer.
When the first recipe for this stew was published in the early 1970s, Benin was known as Dahomey, hence the dish’s name.
How to Make Dahomey Fish Stew
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Ingredients
- Salt to taste
- Black pepper
- ½ cup of flour
- ½ cup of palm oil
- 1 cup of fish broth
- 3 tomatoes, minced
- 1 tbsp of black pepper
- 1 tbsp ginger (optional)
- 2 large onions, minced
- 1 ½ Kilos of Fresh Tilapia
- 2 Hot pepper (Optional)
- 4 cloves of garlic, minced (optional)
- Vegetables of your choice (Optional)
Instructions
- Scrape off the fish scales using a fish scale remover and wash it under a running tap
- Cut the fish into two pieces each
- In a clean bowl, mix ½ cup of flour, black pepper, and salt
- Pour the palm into a skillet pan and set it on fire
- Deep the fish one by one into the flour mixture, coating them evenly
- Fry the tilapia to golden brown on both sides
- Remove the fish from the oil when cooked and set aside
- Add the minced onion to the oil and sauté for 3 minutes
- Add the minced tomatoes
- Add the fish broth
- Simmer for 10 minutes
- Add the fried fish, ginger, hot pepper, and garlic
- Stir and lower the heat
- Allow the sauce to simmer for 15-20 minutes
- Add the chopped vegetables
- Taste and adjust salt
- You can serve Dahomey fish stew with rice
Video credit: EatThisNY
EatThisNY is a one-man’s bumbling adventure through the world of New York food.
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Dahomey Fish Stew
Equipment
- Skillet
Ingredients
- Salt to taste
- Black pepper
- ½ cup of flour
- ½ cup of palm oil
- 1 cup of fish broth
- 3 tomatoes minced
- 1 tbsp of black pepper
- 1 tbsp ginger optional
- 2 large onions minced
- 1 ½ Kilos of Fresh Tilapia
- 2 Hot pepper Optional
- 4 cloves of garlic minced (optional)
- Vegetables of your choice Optional
Instructions
- Scrape off the fish scales using a fish scale remover and wash them under a running tap
- Cut the fish into two pieces each
- In a clean bowl, mix ½ cup of flour, black pepper, and salt
- Pour the palm into a skillet pan and set it on fire
- Deep the fish one by one into the flour mixture, coating them evenly
- Fry the tilapia to golden brown on both sides
- Remove the fish from the oil when cooked and set aside
- Add the minced onion to the oil and sauté for 3 minutes
- Add the minced tomatoes
- Add the fish broth
- Simmer for 10 minutes
- Add the fried fish, ginger, hot pepper, and garlic
- Stir and lower the heat
- Allow the sauce to simmer for 15-20 minutes
- Add the chopped vegetables
- Taste and adjust salt
- You can serve Dahomey fish stew with rice
Video
Nutrition
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