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Sanga ya Mbisi

Fish and Okra Stew

A hearty and flavorful stew featuring tender fish cooked with okra in a rich tomato-based sauce, seasoned with local spices. This dish highlights the use of okra, a common ingredient in Central African cuisine, and is often served with a starchy side like rice or fufu.

Vorbereitungszeit20 minutes
Kochzeit40 minutes
Gesamtzeit1 hour
Portionen4
SchwierigkeitsgradMedium
Sanga ya Mbisi - Central African Republic traditional dish

🧂 Zutaten

  • 1.5 lbs Firm white fish fillets(such as tilapia, cod, or Nile perch, cut into 1-inch chunks)
  • 2 cups Okra(fresh or frozen, cut into 1-inch pieces)
  • 2 medium Onions(chopped)
  • 4 cloves Garlic(minced)
  • 400 g Tomatoes(canned diced or crushed)
  • 2 tbsp Tomato paste
  • 3 tbsp Palm oil or vegetable oil
  • 1 small Chili pepper(finely chopped, or to taste (optional))
  • 1.5 tsp Curry powder
  • 1 tsp Thyme
  • to taste Salt
  • to taste Black pepper
  • 1 cup Water or fish broth(or as needed)

💡 Profitipps

  • For a less slimy okra, you can lightly sauté it before adding it to the stew.
  • Adjust the amount of chili pepper to your spice preference.
  • Ensure the fish is cooked through but not overcooked to maintain its delicate texture.

Variationsideen

Inspiration für Ihre eigene Version dieses Rezepts

  • Add other vegetables like bell peppers or spinach.
  • Use different types of fish or seafood.
  • Incorporate a tablespoon of peanut butter for a richer sauce.

🏷️ Schlagwörter

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