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.

Poisson Malanga (fish And Vegetable Stew)

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

  1. In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and bell pepper. Sauté until the vegetables are soft.
  2. Add the diced tomatoes, tomato paste, paprika, thyme, and scotch bonnet pepper to the pot. Stir and cook for 5 minutes.
  3. 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.
  4. 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.
  5. 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