South Sudan Fish and Yam Stew
A flavorful and nourishing stew featuring chunks of firm white fish simmered with tender pieces of yam in a rich tomato and onion broth. This dish highlights the importance of fish and staple crops in South Sudanese cuisine, offering a taste of home.
🧂 Ingredients
- 600 g Firm white fish fillets(such as Nile perch or tilapia, cut into large chunks)
- 500 g Yams(peeled and cut into 1.5-inch cubes)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or diced)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Vegetable oil
- 3 cups Water or fish broth
- 1 tbsp Tomato paste
- 1 tsp Cumin
- 0.5 tsp Coriander
- 0.5 tsp Turmeric
- to taste Salt
- to taste Black pepper
- 0.25 cup Fresh parsley or cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 6-8 minutes.
- 2
Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.
- 3
Add the crushed tomatoes and tomato paste. Cook for 3-5 minutes, stirring occasionally, until the tomatoes break down slightly.
- 4
Stir in the cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- 5
Add the cubed yams to the pot. Pour in the water or fish broth and bring to a simmer. Season with salt and black pepper.
- 6
Cover the pot and simmer for 15-20 minutes, or until the yams are tender but not falling apart.
- 7
Gently add the fish chunks to the stew. Cover and simmer for another 8-10 minutes, or until the fish is cooked through and flakes easily.
- 8
Taste and adjust seasoning if necessary. Garnish with fresh parsley or cilantro before serving.
💡 Pro Tips
- ✓Be careful not to overcook the fish, as it can become dry and crumbly.
- ✓If yams are not readily available, sweet potatoes can be used as a substitute, though they will impart a different sweetness.
- ✓For a thicker stew, you can mash a few pieces of the cooked yam against the side of the pot.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of chopped okra during the last 10 minutes of cooking for added texture and flavor.
- Include a pinch of cayenne pepper for a spicier kick.
- Serve with a side of Kisra or sorghum flatbread.