Tilapia Fish Stew

Name: Tilapia Fish Stew
Total time: 2400 s
Yield: 3 servings
Cuisine: British
Ingredients: 2 whole tilapia fish, gutted and chopped into 3 medium pieces each; 1/4 cup vegetable oil (or less); 1 white onion; 2 cloves garlic, minced; 1 can tomatoes (small can that makes about a cup of crushed tomato); 1 tsp blackpepper; 1 tsp Chilli flakes; 1 tsp ginger powder; 1/2 cup hot water (or stock); 1 bouillon cube (Maggie); Salt to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Here’s another incredibly delicious Father’s Day recipe, especially for fishing fathers. A beloved stew in the African community that leaves us licking fingers and plates (literally 😉).

Fun fact is you can use this recipe on a variety of fish including catfish. As long as it’s a stable bodied fish that won’t break apart before the stew is done. And even if it breaks, it’s all about flavor!

Here’s another incredibly delicious Father’s Day recipe, especially for fishing fathers. A beloved stew in the African community that leaves us licking fingers and plates (literally 😉).

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Here’s another incredibly delicious Father’s Day recipe, especially for fishing fathers. A beloved stew in the African community that leaves us licking fingers and plates (literally 😉).

Saved

Ingredients

40 minutes

3 servings

2whole tilapia fish, gutted and chopped into 3 medium pieces each
1/4 cupvegetable oil (or less)
1white onion
2 clovesgarlic, minced
1 cantomatoes (small can that makes about a cup of crushed tomato)
1 tspblackpepper
1 tspChilli flakes
1 tspginger powder
1/2 cuphot water (or stock)
1bouillon cube (Maggie)
Salt to taste

Saved

Steps

40 minutes

1

In a shallow pot (large enough to lay individual fish pieces if possible), simmer fish in water (NOT ALOT) for about 10 minutes. Take off heat and the water will later be used as fish stock
2

In a separate saucepan, sauté onions and garlic until fragrant and tender
3

Add tomatoes, Chilli flakes, ginger and black pepper and cook stirring for 7 - 10 minutes on medium-low heat
4

If not using store bought stock, dissolve bouillon cube in the hot water and add to tomatoes. Do not mistake this stock with the fish stock we made earlier
5

Add fish stock and season with salt as the sauce boils. Add the fish and simmer for 10 minutes or until sauce looks just right. STIR GENTLY OR AVOID STIRRING OTHERWISE THE FISH WILL BREAK
6

Enjoy with nsima/sadza, rice or as is