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Togolese Fish Stew
Lanmoumou Dessi
A flavorful and aromatic fish stew, Lanmoumou Dessi is a staple in Togolese cuisine. It features tender pieces of fish simmered in a rich tomato-based broth with a blend of aromatic spices and herbs. This dish is often served with rice or couscous, making for a hearty and satisfying meal.
🧂 مكونات
- 1.5 lb White fish fillets (e.g., tilapia, cod, snapper)(cut into 2-inch pieces)
- 2 tbsp Olive oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(freshly grated)
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 0.25 tsp Cayenne pepper(or to taste)
- 14.5 oz Diced tomatoes(undrained)
- 3 cups Fish or vegetable broth
- 0.25 cup Cilantro(chopped)
- 1 to taste Salt
- 1 to taste Black pepper
👨🍳 تعليمات
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 4
Add the diced tomatoes (with their juice) and the fish broth. Bring the mixture to a simmer.
- 5
Gently add the fish pieces to the simmering broth. Reduce the heat to low, cover, and cook for 15-20 minutes, or until the fish is cooked through and flakes easily.
- 6
Stir in the chopped cilantro. Season with salt and black pepper to taste.
- 7
Serve hot, with cooked rice or couscous.
💡 نصائح احترافية
- ✓Use a firm white fish that holds its shape well during cooking.
- ✓Adjust the amount of cayenne pepper to your preferred level of spice.
- ✓For a richer flavor, you can add a tablespoon of tomato paste along with the diced tomatoes.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Add a sliced bell pepper (any color) along with the onions for extra flavor and texture.
- Include a can of drained and rinsed chickpeas for added protein and heartiness.
- Garnish with fresh parsley or a squeeze of lime juice before serving.