AGUSHI & KOBI STEW

 

  • Cooking Time: 30-40
  • Servings: 4-5
  • Preparation Time: 10-15

Ingredients

  • 2 whole salted or dried tilapia
  • 1 cup ground agushi powder (http://recipes.wikia.com/wiki/Agusi)
  • 1/2 cup of tomato paste
  • 1 fresh tomato, diced
  • 1 whole onion, diced or pureed
  • 1/3 cup of palm fruit oil (http://www.scienceinafrica.co.za/2005/september/carotino.htm) or olive oil
  • 1/4 teaspoon of cayenne pepper

Directions

  • if you have salted tilapia, soak it in warm water for 1.5 hours.
  • Clean the tilapia and cut it into vertical strips (about 1" wide)
  • In a separate bowl, mix in enough water (and a pinch of salt, if desired) to the agushi powder to make it into a paste
  • heat oil in a sauce pan
  • add fish to the pan and lightly brown on both sides before removing fish and setting it aside.
  • Add onions to sauce pan and let them brown
  • Add cayenne pepper & tomato paste and let cook for 3 minutes
  • Add diced tomatoes & 1/2 cup of water. Simmer for 3 minutes, stirring occasionally.
  • Add agushi paste plus another 2.5 cups of water to sauce. Cover & simmer for at least 15-20 minutes, stirring occasionally.
  • At this point, if you like, you can add vegetables like brocoli, peas, carrots, and/or asparagus to the stew. Simmer until the vegetables are tender.
  • Add fish, stir & simmer, uncovered, for 5 to 7 minutes.
  • Serve with rice, tamales, or boiled plantains.

Notes

it's authentic, different, unique, and I'm making it for dinner tonight.

Categories: African  Dinner  Fish  Rice  Savory  Seafood  Spicy  Stove 
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