Bowl of Fish Stew w/Eggplant, Okra
(click to enlarge)

Fish Stew w/Eggplant, Okra


Africa - Ghana
Serves:
Effort:
Sched:
DoAhead:  		 6 w/rice
***
1-1/2 hrs
Yes		 This stew is quite easy to make, and absolutely delicious. Smoked fish is a little pricey, but the cost is certainly justified by this dish. See also Comments).

1
4
-------
1-1/2
10
6
8
2
3/4
1
-------
2
1/2
8
ar
-------
#
oz
---
#
oz
oz
oz
cl
in

---
T
T
oz

---
Fish Fillets (1)
Smoked Fish (2)
-- Vegies
Tomatoes, ripe
Eggplant (3)
Okra (4)
Onions
Garlic
Ginger
Habanero (5)
---------------
Red Palm Oil (6)  
Salt
Tomato Sauce (7)  
Water
----------------
Prep   -   (45 min)
  1. Cut FISH FILLETS into largish bite size pieces. Break up SMOKED FISH fairly small, removing and discarding bones. Mix.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop fine.
  3. Dice EGGPLANT medium. Hold in cold water until needed.
  4. Cap and tail OKRA. Cut crosswise into 1/2 inch segments.
  5. Quarter ONION lengthwise and slice thin crosswise. Crush Garlic and chop fine. Mix.
  6. Slice GINGER crosswise very thin. Cut slices into threads and chop threads fine. Add to Onion mix.
  7. Split HABANERO CHILI open.
Run   -   (40 min)
  1. In a spacious sauté pan (3-1/2 quart is good), heat Red Palm Oil. Fry Onion mix until Onions are translucent.
  2. Drain Eggplant and stir into the pan along with Tomatoes, Salt and Habanero. Cover and stew, stirring now and then, until Tomatoes are very soft (about 15 minutes). Check hotness and remove Habanero if it's getting too hot for you.
  3. Stir in Okra and Tomato Sauce. Let stew for a couple minutes, then stir in Fish mix and enough Water to make a sauce of the consistency you want.
  4. Bring back to a simmer until Fish and Okra are tender, 5 to 10 minutes.
  5. Serve hot with plenty of steamed Jasmine rice. This stew can be reheated if a reasonably firm fish is chosen (tilapia or better).
NOTES:

  1. Fish Fillets:

      Any light colored fish that holds up to wet cooking is fine. Some can be used skin-on. For the photo example I used Tilapia fillets, though for guests I'd probably use Golden Pompano. For details see our Varieties of Fish (very large page).

  2. Smoked Fish:

      Trout or Mackerel are good and their bones are manageable. Herring is just too full of thread bones. In Africa it would likely be smoked Bonga Shad, which is very dry. If you don't have smoked fish, 2 Tablespoons of African Crayfish would do (it's smoked). If all else fails, stir in a couple tablespoons of Thai Fish Sauce (yes, they have that in West Africa).

  3. Eggplant:

      Select a long thin type of eggplant such as Chinese, or another variety that doesn't need to be skinned, such as purple Indian eggplants. If all you have are Globe Eggplants, you will have to skin them. For details see our Eggplants page.

  4. Okra:

      Use the smallest, youngest Okra pods you can find.

  5. Habanero Chili:

      Habanero / Scotch Bonnet Chilis from the Caribbean now dominate in West Africa. One makes this dish noticeably hot. Check the taste of your sauce, and remove the Chili if it seems to be getting too hot. For details see our African Chilis page.

  6. Red Palm Oil:

      This palm oil is much used in West Africa and Bahia Brazil, and is needed to accurately replicate dishes from those regions. For details and substitute, see our Palm Oil / Dendê Oil page.

  7. Tomato Sauce:

      I use this instead of the Tomato Paste specified in the pattern recipe because I like it better. My favorite is Faraon brand Spanish Style which comes in convenient 8 ounce cans, but other very simple sauces will work.

  8. Comments:

      The pattern recipe boils the Eggplant and then purées the Eggplant with the Tomatoes - but gives the option of not puréeing the Eggplant. I like more texture so I don't purée the Tomatoes either. The pattern recipe mentions that smoked fish is often included, but does not include it. I very much favor including it.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
qmf_fshstew3 180610 gcb117   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.