Countries › Ghana › Fante Fante - fish stew

Fante Fante - fish stew

Classic Fante Fante recipe popular amongst the western and central regions of Ghana.

101 min

Prep

4 min

Cook

6

Serves

597 kcal

Calories

91g

Protein

13g

Carbs

18g

Fat

Ingredients

Other

cloves powder (pepreh) or 6 whole pieces0.5 teaspoon

African orchid nutmeg (wedia Aba)1 pieces

Grains of Selim (hwentia)3 pieces

ginger (thumb size)1.5 tablespoon

grains of paradise (3fom wisa)0.25 tablespoon

dried rosemary0.5 tablespoon

anise0.5 teaspoon

Garlic1 pieces

Kpakposhito10 pieces

MAGGI Shrimp Tablet2 pieces

Fresh whole red snapper (cut in halves)3 pieces

grams fresh shrimps (devined)134 pieces

Tomatoes (freshly blended)3 pieces

Onion2 pieces

Curry Powder0.5 tablespoon

Palm Oil0.333 cup

Shrimp powder12 tablespoons

fish powder12 tablespoons

Onion for garnishing (optional)1 pieces

Method

Toast the spices over low heat until fragrant then set aside. Blend all the ingredients for the marinade and set aside.

Pat fish cuts with a kitchen/paper towel to dry them and place in a bowl. Add 1/4 cup of the marinade to the fish and add MAGGI shrimp tablet.Mix everything together and cover with a cling film Set aside in the refrigerator and let marinade for at least 1 hr.

To make the stew place a wide pan over medium heat and add the palm oil. Allow oil to heat up then add the sliced onions.Fry onions until golden then add the rest of the marinade. Allow it to simmer for 4 mins or until fragrant. Stir continuously so the bottom doesn't burn.

Add the blended tomatoes and stir and let it simmer for 10 minutes. Add the curry powder shrimp powder fish cuts (including any leftover marinade) the shrimp and MAGGI shrimp tablet. Cover and allow to simmer for 6 mins.

Cook until fish is cooked through about 12 minutes then add the extra onions and allow it to simmer for 2 mins stir gently.Fante Fante is ready to serve with banku etiw or rice.