Gambian Fish Stew with Okra and Tomatoes
A hearty and flavorful fish stew, featuring tender chunks of white fish simmered in a rich tomato and okra base, seasoned with local spices. This is a comforting and nutritious dish, often enjoyed with rice.
🧂 Ingredients
- 600 g White fish fillets(such as tilapia, snapper, or cod, cut into large chunks)
- 300 g Okra(fresh or frozen, sliced)
- 1 large Onions(chopped)
- 1 medium Bell pepper(any color, chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(freshly grated)
- 400 g Tomatoes(canned crushed or diced)
- 2 tbsp Tomato paste
- 400 ml Vegetable or fish broth
- 2 tbsp Palm oil or vegetable oil
- 1 Scotch bonnet pepper(whole, or to taste, for mild heat and flavor)
- 0.5 tsp Ground chili powder(optional, for extra heat)
- to taste Salt
- to taste Black pepper
- a handful Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat the palm oil or vegetable oil in a large pot or Dutch oven over medium heat.
💡 Tip: Palm oil adds a traditional Gambian flavor. - 2
Add the chopped onions and bell pepper, and sauté until softened, about 5-7 minutes.
💡 Tip: This forms the aromatic base of the stew. - 3
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
💡 Tip: Avoid burning the garlic. - 4
Add the tomato paste and cook for another minute, stirring constantly.
💡 Tip: Cooking the tomato paste deepens its flavor. - 5
Pour in the crushed or diced tomatoes and the broth. Add the sliced okra and the whole Scotch bonnet pepper (if using).
- 6
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 20 minutes, allowing the flavors to meld and the okra to soften.
💡 Tip: Stir occasionally to prevent sticking. - 7
Season with salt, black pepper, and optional chili powder. Taste and adjust seasonings as needed.
💡 Tip: Ensure the stew is well-seasoned before adding the fish. - 8
Gently add the fish chunks to the simmering stew. Ensure they are submerged in the liquid.
💡 Tip: Be careful not to break up the fish too much. - 9
Cover and cook for another 10-15 minutes, or until the fish is opaque and cooked through.
💡 Tip: Cooking time will vary depending on the thickness of the fish. - 10
Remove the whole Scotch bonnet pepper before serving, if desired.
💡 Tip: The pepper will have infused its flavor without making the stew overly spicy. - 11
Garnish with fresh chopped cilantro or parsley and serve hot, typically with rice.
💡 Tip: A squeeze of lime juice can add a fresh zing.
💡 Pro Tips
- ✓If using frozen okra, you may not need to add as much liquid, as it can release water.
- ✓For a thicker stew, you can mash some of the cooked okra against the side of the pot.
- ✓If you don't have Scotch bonnet peppers, a small amount of habanero or even a pinch of red pepper flakes can be used, but be mindful of the heat.
🔄 Variations
- Add other vegetables like carrots, sweet potatoes, or spinach.
- Use shrimp or a mix of seafood instead of white fish.
- For a richer flavor, add a tablespoon of peanut butter towards the end of cooking.