Smoked Fish Stew, from
Smoked fish is used in many
combination dishes in West Africa, but rarely by itself in a stew. This is
a rare discovery from Accra, Ghana.
1/2 lb. Onions, thinly sliced
1/4 cup vegetable oil, cut in 1 inch pieces
1 lb. fresh tomatoes, cut in 1 inch pieces
4 tbsp. tomato paste
1/2 tsp. crushed red pepper (optional)
1 quart water
2 lbs. smoked fish
Salt and pepper
Sauté 1/2 lb. onions, thinly
sliced in 1/4 cup vegetable oil until soft, but not brown. Add 1 lb. fresh
tomatoes, cut in 1 inch pieces.
Stir into mixture 4 tbsp.
tomato paste, crushed red pepper (optional), and 1 quart water. Simmer
with cover on for 15 minutes.
Debone 2 lbs. of smoked fish
(if smoked herring is used, soak it for one hour to remove excess salt).
Add the deboned, flaked fish
to the mixture and simmer for ten minutes longer.
Correct the seasoning with
salt, if needed, and pepper.
Add water if necessary to
bring stew to consistency.
Serve with rice. Yield: 2
quarts (8 portions).