Sierra Leone Smoked Fish Stew
Sierra Leone Smoked Fish Stew is a traditional dish and typically features smoked fish, a variety of vegetables, and a flavorful broth.
|Fish soup is traditionally served with a side of starchy fufu|
Sierra Leone Smoked Fish Stew is a traditional dish from Sierra Leone, a country located on the west coast of Africa. The dish typically features smoked fish, a variety of vegetables, and a flavorful broth made with spices and herbs.
Smoked fish is a popular food item that has been enjoyed for centuries in many parts of the world. Fish is typically smoked by exposing it to smoke from burning wood chips or sawdust, which imparts a distinctive flavor to the fish and also helps to preserve it by inhibiting bacterial growth.
The types of fish that are commonly smoked vary depending on the region, but some popular choices include salmon, herring, mackerel, trout, and eel. Smoked fish can be enjoyed on its own as a snack or appetizer, or used as an ingredient in a variety of dishes, such as chowders, salads, and Sierra Leone Smoked Fish Stew.
Sierra Leone Smoked Fish StewAfrican recipes by African Gourmet
Fish soup is traditionally served with a side of starchy fufu, used as a scoop to eat the dish or serve over rice.
Prep time: Cook time: Total time:
2 large pieces any smoked fish
2 large handfuls sorrel leaves or spinach
4 skinless chicken thighs
½ cup ground egusi seeds
2 large tomatoes, chopped
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons palm oil or butter 1 teaspoon curry powder
1 hot pepper, chopped
3 cups fish stock or water
Heat palm oil over medium heat in a large pot, add onions and garlic. Add remaining ingredients except for egusi, fish and sorrel or spinach. Cover and cook for 1 hour, stirring occasionally until chicken is tender. Add egusi and fish stir, simmer 10 minutes longer. Finally, add sorrel or spinach simmer 2-3 minutes serve over fufu or rice.
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