Djabaji ni Djou (Spicy Fish and Okra Stew)
A vibrant and flavorful stew featuring tender pieces of fish cooked with okra, tomatoes, and a blend of aromatic spices. This dish offers a delightful balance of textures and tastes, with the okra providing a subtle thickening and the spices infusing the fish with warmth.
🧂 Ingredients
- 700 g White fish fillets(such as tilapia or Nile perch, cut into 2-inch pieces)
- 3 tbsp Vegetable oil
- 1 large Onion(chopped)
- 3 large Garlic cloves(minced)
- 1 cm piece Fresh ginger(peeled and grated)
- 1 can (14.5 oz) Diced tomatoes(undrained)
- 1 tbsp Tomato paste
- 2 cups Fish stock or water
- 300 g Okra(fresh or frozen, trimmed and sliced)
- 1 tsp Paprika
- 0.5 tsp Chili powder(or to taste)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 3
Stir in diced tomatoes, tomato paste, paprika, and chili powder. Cook for 2 minutes, stirring constantly.
- 4
Pour in fish stock or water. Bring to a simmer, then add the sliced okra. Season with salt and pepper.
- 5
Gently add the fish pieces to the simmering stew. Cover the pot and cook for 15-20 minutes, or until the fish is cooked through and flakes easily, and the okra is tender.
- 6
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
- 7
Serve hot, traditionally with rice or couscous.
💡 Pro Tips
- ✓If using fresh okra, ensure it is well-rinsed and trimmed to avoid sliminess.
- ✓For a spicier stew, add more chili powder or a fresh chopped chili pepper.
- ✓Avoid over-stirring once the fish is added to prevent it from breaking apart.
🔄 Variations
- Add a can of drained black-eyed peas for extra protein and texture.
- Incorporate other vegetables like diced bell peppers or sweet potatoes.