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Whole tilapia, often grilled or fried until crispy, served with a rich and savory groundnut (peanut) sauce, a staple in Ghanaian cuisine.
Crispy, savory fried turnovers filled with seasoned fish or chicken, often enjoyed as a popular snack or appetizer in Belize.
A popular Ghanaian combination featuring pan-fried tilapia served with a rich, savory groundnut sauce and sweet fried plantains.
A hearty and satisfying Ghanaian classic featuring pan-fried tilapia served in a rich, savory groundnut stew, accompanied by boiled yam. This dish is a staple in many Ghanaian households.
A popular Ghanaian meal featuring pan-fried tilapia served with a rich, creamy groundnut sauce and tender boiled yam. This dish is a staple, offering a balance of savory, sweet, and slightly spicy flavors.
A flavorful Ghanaian stew featuring tender tilapia fish cooked in a rich sauce made from garden eggs (eggplant), tomatoes, onions, and peppers. It's often served with boiled yam, plantain, or rice.
A rich and flavorful dish featuring pan-fried tilapia served with a creamy, savory peanut sauce. This dish is often enjoyed with rice or fufu, showcasing the Ivorian love for hearty, flavorful sauces.
A rich and savory dish where fish is simmered in a creamy peanut butter sauce with tomatoes, onions, and spices. It's a comforting and hearty meal often served with rice.
A hearty and flavorful fish soup, often made with a variety of fresh fish and vegetables, simmered in a rich tomato and peanut broth. It's a comforting and nutritious staple in Guinean cuisine.
A flavorful grilled fish dish served with a rich and savory peanut sauce, a staple in Guinean cuisine.
A flavorful Guinean dish featuring chicken and tilapia cooked in a rich, savory sauce, often served with rice.
A beloved Ivorian classic featuring perfectly fried plantains (aloko) served with a rich, savory peanut sauce and fresh grilled fish.
Masgouf is considered the national dish of Iraq, a whole carp or other large freshwater fish, marinated and then slow-cooked vertically over an open flame, resulting in a smoky, tender, and flavorful meal. It's traditionally served with a variety of accompaniments.
A fragrant and mildly spiced fish curry made with coconut milk, tomatoes, and a blend of East African spices, often served with rice or ugali.
Omena, small dried fish, are a popular and protein-rich delicacy in Kenya, particularly around Lake Victoria. This stew is a flavorful way to prepare them, often simmered in a rich tomato and onion sauce.
A fragrant and mildly spiced fish stew, typically made with firm white fish in a tomato and onion base, often with a hint of coconut milk.
A fragrant and creamy fish curry, featuring tender pieces of fish simmered in a rich coconut milk sauce infused with Kenyan spices. Often served with rice or chapati.
A flavorful and healthy dish featuring whole fish baked with a medley of traditional Liberian vegetables and spices, creating a moist and aromatic meal.
A comforting and hearty Nicaraguan fish soup made with a base of vegetables, fish stock, and milk, offering a creamy texture and fresh flavors. It's often enhanced with lime and herbs.
A flavorful and aromatic fish stew influenced by Portuguese and West African traditions. Moqueca de Peixe features fresh fish simmered in a rich broth of coconut milk, tomatoes, onions, and peppers, often served with rice.
A vibrant and flavorful Libyan fish stew featuring firm white fish fillets simmered in a rich, spicy tomato-based sauce infused with aromatic spices. Traditionally served with crusty bread to soak up the delicious sauce.
A popular dish featuring Mukeke, a unique freshwater fish found in Lake Tanganyika, typically pan-fried or grilled and served with sweet fried plantains. The fish has a delicate flavor and firm texture.
A classic Malawian dish featuring chambo fish (a type of tilapia from Lake Malawi) pan-fried and served with ndiwo, a relish made from various greens, tomatoes, and onions. It is traditionally accompanied by nsima, a staple maize porridge.
A flavorful one-pot dish featuring tender fish stewed with vegetables and then cooked with rice in the flavorful broth. This dish is a variation inspired by the national dish of Senegal, Thieboudienne, which is also popular in Mali.
