Recipe: Savor the Exquisite Blend of Flavors in Benin Dahomey Fish Stew

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.

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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

1. Scrape off the fish scales using a fish scale remover and wash it under a running tap
2. Cut the fish into two pieces each
3. In a clean bowl, mix ½ cup of flour, black pepper, and salt
4. Pour the palm into a skillet pan and set it on fire
5. Deep the fish one by one into the flour mixture, coating them evenly
6. Fry the tilapia to golden brown on both sides
7. Remove the fish from the oil when cooked and set aside
8. Add the minced onion to the oil and sauté for 3 minutes
9. Add the minced tomatoes
10. Add the fish broth
11. Simmer for 10 minutes
12. Add the fried fish, ginger, hot pepper, and garlic
13. Stir and lower the heat
14. Allow the sauce to simmer for 15-20  minutes
15. Add the chopped vegetables
16. Taste and adjust salt
17. 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

Benin

Sedi Djentuh

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.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine African

Servings 4

Calories 210 kcal

Equipment

Skillet

Ingredients

  

1x2x3x

• 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

Serving: 1gCalories: 210kcalCarbohydrates: 13gProtein: 29gFat: 2.8gSaturated Fat: 0.6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.9gCholesterol: 163mgSodium: 1690mgPotassium: 793.9mgFiber: 2.6gCalcium: 105mgIron: 1.9mg

Keyword Dahomey fish stew, fish stew, Tilapia stew, tomato stew

Rwandese Igihaza

Squash, the main ingredient for Igihaza, is a stable fruit you’ll find in the backyard garden of most Rwandan homes. The fruit is a natural wonder with various nutrients and a unique taste.

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