AGUSHI & KOBI STEW
- Cooking Time: 30-40
- Servings: 4-5
- Preparation Time: 10-15
- 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
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.