Poisson Malanga (fish And Vegetable Stew)
Poisson Malanga is a traditional fish and vegetable stew from Central African cuisine. This hearty and flavorful dish is perfect for a cozy family dinner or a gathering with friends.
Ingredients
- 1 lb firm white fish fillets, such as cod or tilapia
- 2 cups malanga (taro root), peeled and diced
- 1 onion, chopped
- 2 tomatoes, diced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, whole (for flavor, remove before serving)
- 2 cups fish or vegetable broth
- 1/4 cup tomato paste
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and bell pepper. Sauté until the vegetables are soft.
- Add the diced tomatoes, tomato paste, paprika, thyme, and scotch bonnet pepper to the pot. Stir and cook for 5 minutes.
- Add the diced malanga (taro root) to the pot and pour in the fish or vegetable broth. Bring to a simmer and cook for 15 minutes, or until the malanga is tender.
- Gently place the fish fillets on top of the stew. Cover and cook for an additional 10-15 minutes, or until the fish is cooked through.
- Season with salt and pepper to taste. Remove the scotch bonnet pepper before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Serving bowls
Tools
Stove Spatula Ladle
Serving suggestions
Serve the Poisson Malanga stew with a side of steamed rice or crusty bread for a complete and satisfying meal.
Tips & tricks
For a spicier stew, you can chop the scotch bonnet pepper and add it to the stew instead of leaving it whole.
Cost
$15