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Poisson à l'Odika
A rich and flavorful dish featuring fish cooked in a sauce made from odika, a paste derived from the seeds of the wild mango tree, which imparts a unique chocolate-like flavor. It's often prepared with local spices and served with a starchy side.
ð§ ææ
- 600 g Firm white fish fillets(such as tilapia, sea bass, or snapper, cut into large pieces)
- 150 g Odika paste(available in specialty African stores or online)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed or pureed)
- 1 small Scotch bonnet pepper(finely chopped, seeds removed for less heat (optional))
- 3 tbsp Vegetable oil
- 250 ml Water or fish stock
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley or cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the fish pieces generously with salt and black pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the fish pieces on all sides until lightly browned. Remove the fish and set aside.
- 3
Add the chopped onions to the same pot and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Stir in the crushed tomatoes and chopped scotch bonnet pepper (if using). Cook for about 5-7 minutes, allowing the tomatoes to break down slightly.
- 6
Add the odika paste to the pot and stir well to combine with the tomato mixture. Cook for 2-3 minutes, stirring constantly.
- 7
Pour in the water or fish stock, and bring the sauce to a simmer. Stir to ensure the odika paste is fully incorporated and the sauce is smooth.
- 8
Return the seared fish pieces to the pot, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the fish is cooked through and flakes easily. Avoid stirring too vigorously to keep the fish intact.
- 9
Taste and adjust seasoning with salt and pepper if needed.
- 10
Garnish with fresh chopped parsley or cilantro before serving.
ð¡ ããã®ã³ã
- âOdika paste can be quite rich; adjust the amount to your preference.
- âIf you can't find odika paste, some sources suggest using a combination of ground nuts and cocoa powder as a substitute, though the flavor will differ.
- âServe with fufu, rice, or boiled plantains.
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- Add other vegetables like okra or bell peppers to the sauce.
- Use different types of fish or even chicken or beef.