Kpangnan
Togolese Fish Stew
A vibrant and flavorful fish stew, Kpangnan is a staple in Togolese cuisine. It features fresh fish simmered in a rich tomato and onion base, enhanced with aromatic spices and often a hint of chili for warmth. This dish is typically served with rice or fufu.
🧂 Ingredients
- 2 medium Whole fish(e.g., red snapper, tilapia, cleaned and cut into pieces)
- 2 medium Onions(1 finely chopped, 1 sliced)
- 4 medium Tomatoes(ripe, blended or finely chopped)
- 2 tablespoons Tomato paste
- 4 cloves Garlic cloves(minced)
- 1 tablespoon Ginger(freshly grated)
- 1 medium Bell pepper(red or green, sliced)
- 1 small Habanero or Scotch bonnet pepper(optional, for heat, finely chopped or whole)
- 3 tablespoons Vegetable oil
- 3 cups Water or fish broth
- to taste Salt
- to taste Black pepper
- 1 optional Seasoning cube
- 2 tablespoons Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the fish pieces with salt, black pepper, and half of the minced garlic and ginger. Let marinate for at least 15 minutes.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and sauté until softened, about 5 minutes.
- 3
Add the remaining minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 2 minutes. Add the blended or chopped tomatoes and cook, stirring occasionally, until the sauce thickens slightly.
- 5
Pour in the water or fish broth. Add the optional habanero/scotch bonnet pepper (whole or chopped), seasoning cube (if using), salt, and black pepper. Bring to a simmer.
💡 Tip: If using a whole pepper, it can be removed before serving for those who prefer less heat. - 6
Gently place the marinated fish pieces into the simmering sauce. Add the sliced bell pepper.
💡 Tip: Avoid stirring too vigorously to prevent the fish from breaking apart. - 7
Cover the pot and let the stew simmer for about 20-25 minutes, or until the fish is cooked through and the sauce has thickened to your liking.
- 8
Taste and adjust seasoning. Garnish with fresh cilantro before serving.
💡 Tip: Kpangnan is traditionally served with rice, fufu, or gari.
💡 Pro Tips
- ✓Use fresh, firm fish for the best texture and flavor.
- ✓If you don't have blended tomatoes, finely chopped fresh tomatoes can be used, but may require longer cooking time.
- ✓For a deeper flavor, you can add a pinch of ground cumin or coriander.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of chopped spinach or okra in the last 10 minutes of cooking.
- Use shrimp or a mix of seafood instead of fish.