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Gambian Fish and Yam Stew
A comforting and flavorful stew made with firm white fish, tender yams, and a savory broth infused with tomatoes, onions, and mild spices.
ð§ ææ
- 500 g Firm white fish fillets(such as snapper, grouper, or cod, cut into chunks)
- 500 g Yams(peeled and cut into 1-inch cubes)
- 2 tbsp Vegetable oil
- 1 large Onions(chopped)
- 3 cloves Garlic(minced)
- 400 g Tomatoes(crushed)
- 1 tbsp Tomato paste
- 750 ml Fish or vegetable broth
- 1 tsp Ground ginger
- 0.5 tsp Ground turmeric
- to taste Salt
- to taste Black pepper
- a handful Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the fish chunks with salt and pepper.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the crushed tomatoes and tomato paste, stirring well. Cook for 3-4 minutes.
- 5
Add the fish or vegetable broth, ground ginger, and turmeric. Bring to a simmer.
- 6
Add the cubed yams to the simmering broth. Cover and cook for about 20-25 minutes, or until the yams are tender but not falling apart.
- 7
Gently add the seasoned fish pieces to the stew. Do not stir too vigorously to avoid breaking up the fish.
- 8
Cover and simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily.
- 9
Taste and adjust seasoning with salt and pepper as needed.
- 10
Serve hot, garnished with fresh chopped parsley. This stew is delicious served with rice.
ð¡ ããã®ã³ã
- âChoose firm white fish that holds its shape well during cooking.
- âBe careful not to overcook the fish, as it can become dry.
- âIf you prefer a thicker stew, you can mash some of the cooked yams against the side of the pot.
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- Add a pinch of chili flakes for a touch of heat.
- Incorporate other root vegetables like sweet potatoes or cassava.
- A bay leaf can be added to the broth for extra aroma.