Yétissé (Guinean Fish and Vegetable Stew)
Yétissé is a vibrant and flavorful Guinean stew that beautifully combines fish with a medley of vegetables like eggplant, okra, and tomatoes, simmered in a rich, savory broth often enhanced with palm oil. It's typically served with rice, offering a taste of coastal West African cuisine.
🧂 Ingredients
- 1.5 lb Firm white fish fillets(such as tilapia, cod, or snapper, cut into large chunks)
- 3 tbsp Palm oil
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1 medium Eggplants(cubed)
- 4 medium Tomatoes(chopped)
- 2 tbsp Tomato paste
- 1 cup Okra(sliced (fresh or frozen))
- 4 cups Fish stock or water
- 2 Stock cubes(fish or vegetable)
- 1 Hot peppers(optional, finely chopped)
- Salt(to taste)
- Cooked white rice(for serving)
👨🍳 Instructions
- 1
Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes, allowing the tomatoes to break down slightly.
- 4
Add the cubed eggplant and sliced okra to the pot. Pour in the fish stock or water and add the stock cubes. If using, add the chopped hot peppers.
- 5
Bring the stew to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the eggplant is tender.
- 6
Gently add the fish chunks to the simmering stew. Season with salt to taste. Cover and cook for another 10-15 minutes, or until the fish is cooked through and flakes easily.
- 7
Serve the Yétissé hot over cooked white rice.
💡 Pro Tips
- ✓Ensure the fish is added gently to avoid breaking it up too much.
- ✓Adjust the amount of hot pepper to your spice preference.
- ✓If you don't have palm oil, a neutral vegetable oil can be used, but palm oil adds a distinct flavor.
🔄 Variations
- Some recipes include carrots or sweet potatoes in addition to eggplant.
- For a thicker stew, you can mash some of the cooked eggplant against the side of the pot.