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Wednesday, May 22, 2024

Dahomey fish stew and bloody Mary: Tradition meets contemporary zest!

Dahomey fish stew is a traditional dish from Benin that combines the rich flavors of red palm oil, fresh tomatoes, and tender white fish. It’s a hearty and flavorful stew perfect for any seafood lover looking to try something new and authentic.

A plate of Dahomey fish stew

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 60 minutes
Servings: 4

• Two tomatoes, chopped
• One cup of fish stock
• One-quarter cup red palm oil
• Two pounds of firm flesh, low-fat white fish (such as porgy, sea bream, or perch), cut into two-inch pieces
• Flour, enough for dredging
• Two onions, chopped
• Salt and pepper to taste

• In a shallow plate, mix enough flour with salt and pepper. Dredge the fish pieces in the seasoned flour until well-coated.
• Heat the red palm oil in a large skillet over medium heat. Add the dredged fish to the skillet and brown on both sides, approximately 3-5 minutes per side. Once browned, remove the fish from the skillet and set aside.
• In the same skillet, add the chopped onions and sauté until they start to become translucent, about 3 minutes. Add the chopped tomatoes to the skillet, stir well, and cook for another 5 minutes until the tomatoes begin to break down.
• Pour the fish stock into the skillet and bring to a quick boil. Reduce the heat to low, cover, and let it simmer for 5 minutes.
• Return the browned fish pieces to the skillet. Cover and let the stew simmer gently for another 15-20 minutes, allowing the flavors to meld and the fish to cook through thoroughly.
• Once the stew is done, serve hot over a bed of fluffy white rice, allowing the rich, aromatic sauce to soak into the rice.

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A cup of bloody Mary

Classic bloody Mary
Enjoy this spicy, savory drink as a bold start to your morning or a refreshing afternoon pick-me-up.
Prep time: 5 mins.
Cook time: 0 mins.
Total time: 5 mins.
Servings: 2

• A large handful of ice
• 100ml vodka
• A pinch of celery salt
• A pinch of black pepper
• 500ml tomato juice
• One tablespoon of lemon juice, plus two lemon slices for serving
• Worcestershire sauce, to taste
• Tabasco sauce, to taste
• Two celery sticks, for serving

• Place the ice into a large jug.
• Pour the vodka, tomato juice, and lemon juice over the ice.
• Add a few shakes each of Worcestershire sauce and Tabasco, adjusting according to how spicy you like your drink. Season with celery salt and black pepper.
• Stir the mixture well until the outside of the jug feels cold. Then, strain the mixture into two tall glasses filled with fresh ice.
• Garnish each glass with a celery stick and a slice of lemon.
• Enjoy your homemade Bloody Mary, a perfect balance of spicy, savory, and refreshing flavors that wake up the palate.

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