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Chewi Kong
Catfish Stew
Chewi Kong is a flavorful and aromatic catfish stew originating from The Gambia, popular across West Africa. It features tender catfish simmered with a medley of vegetables in a rich, spiced tomato base.
🧂 Ingredienser
- 500 g Catfish fillets(cut into 2-inch pieces)
- 1 Lime(for washing fish)
- 1 cup Hot water(for washing fish)
- 3 tbsp Vegetable oil
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 4 medium Fresh tomatoes(chopped)
- 2 tbsp Tomato paste
- 2 medium Carrots(peeled and sliced)
- 200 g Cassava(peeled and cut into 1-inch pieces)
- 0.25 small head Cabbage(chopped)
- 1 small Scotch bonnet pepper(pierced (optional, for heat))
- 1.5 cups Chicken or fish broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper
👨🍳 Fremgangsmåte
- 1
Wash the catfish pieces thoroughly with lime juice and hot water. Rinse and pat dry.
💡 Profesjonelle tips: This helps to remove any fishy odor. - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened.
- 3
Add the minced garlic and cook for 1 minute until fragrant.
- 4
Add the chopped fresh tomatoes and tomato paste. Cook, stirring occasionally, until the tomatoes break down and form a sauce.
💡 Profesjonelle tips: You can mash the tomatoes with your spoon. - 5
Stir in the sliced carrots and cassava pieces. Add the chicken or fish broth, salt, and black pepper. Bring to a simmer.
💡 Profesjonelle tips: Ensure cassava is fully submerged. - 6
Cover the pot and simmer for about 15-20 minutes, or until the cassava is tender.
💡 Profesjonelle tips: Check cassava for tenderness with a fork. - 7
Add the chopped cabbage and the pierced scotch bonnet pepper (if using). Stir gently.
💡 Profesjonelle tips: The scotch bonnet will infuse its heat into the stew. - 8
Gently place the prepared catfish pieces into the simmering stew. Cover and cook for another 10-12 minutes, or until the fish is cooked through and flakes easily.
💡 Profesjonelle tips: Avoid over-stirring once the fish is added to prevent it from breaking apart. - 9
Remove the scotch bonnet pepper before serving. Taste and adjust seasoning if necessary. Serve hot with white rice.
💡 Profesjonelle tips: The stew should have a thick, rich consistency.
💡 Profesjonelle tips
- ✓If you cannot find cassava, you can substitute with potatoes or sweet potatoes.
- ✓For a spicier stew, add more scotch bonnet peppers or chili flakes.
- ✓Ensure the fish is fresh for the best flavor.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add other vegetables like green beans or bell peppers.
- Use a different type of firm white fish if catfish is unavailable.
- For a richer broth, use fish stock instead of chicken broth.