Moamba de Peixe com Okra
A rich and flavorful fish stew made with palm oil (dendê), okra, and a blend of aromatic spices, often served with rice or xima.
🧂 Ingredients
- 800 g Firm white fish fillets(such as tilapia, cod, or sea bass, cut into chunks)
- 1/2 cup Palm oil (dendê oil)
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(crushed or diced)
- 300 g Okra(fresh or frozen, trimmed and sliced)
- 1 medium Bell pepper(chopped)
- 1/2 cup Coriander(fresh, chopped)
- 1 small Chili pepper(optional, finely chopped)
- to taste Salt
- to taste Black pepper
- 1 cup Water or fish stock
👨🍳 Instructions
- 1
Season the fish pieces with salt and pepper.
- 2
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and chopped bell pepper, and cook for another 2-3 minutes until fragrant.
- 4
Stir in the crushed tomatoes and cook for about 5 minutes, allowing the sauce to thicken slightly.
- 5
Add the sliced okra, chopped coriander, and optional chili pepper. Pour in the water or fish stock. Bring the mixture to a simmer.
- 6
Gently place the seasoned fish pieces into the simmering stew. Cover the pot and cook for 15-20 minutes, or until the fish is cooked through and flakes easily.
- 7
Adjust seasoning with salt and pepper if needed. Serve hot with rice or xima.
💡 Pro Tips
- ✓Ensure the palm oil is good quality for authentic flavor.
- ✓Don't overcook the fish; it should remain tender.
- ✓If using fresh okra, you can blanch it briefly to reduce sliminess before adding to the stew.
🔄 Variations
- Add other vegetables like carrots or sweet potatoes.
- Use shrimp or a combination of seafood instead of fish.
- A touch of ground peanuts can add extra richness.