GRILLED FISH STEW RECIPE

Inspired by the Adabraka Kenkey House Fish stew which had chunks of sliced Onions included, is this grilled Fish stew version.

Instead of Tilapia fish, you can use Red Snapper, SeaBream, Hake, SeaBass, Mackerel etc.

There are other incredible Fish stews I’ve made over the years, hence you’re spoilt for choice.

INGREDIENTS 

2 tablespoonfuls of Coconut oil

4 large sliced Onions 

1 sliced Celery stalk

2 tablespoonfuls of Tomato purée 

1 tablespoonful of Cayenne Pepper

450g of Tomato Passata/ Sauce

2 Bayleaves 

1 teaspoonful of Mixed Spice with a nutmeg base

2 fresh Rosemary stalks (optional)

10 Basil leaves

Salt to taste

GRILLED TILAPIA

1 teaspoonful of Chilli powder

1 teaspoonful of smoked Paprika 

2 tablespoonfuls of Coconut oil

1 teaspoonful of dried Rosemary 

SPICE MIX

40g of Ginger

1 large Onion

1 tablespoonful of Aniseed 

4 cloves of Garlic

2 tablespoonfuls of Coconut oil

Salt to taste

METHOD 

Watch how to prepare this amazing healthier Fish stew below;

Please don’t forget to subscribe, like the video, share, try the recipe and leave comments.

All photos, recipes and videos are by the owner of this blog.

CRISPY FRIED TILAPIA WITH SWEET POTATO WEDGES

Biting into a fried sweet Potato wedge dipped in a spicy Salsa sauce, with a bite off a fatty crispy fried Turkey tail is one of the Ghanaian versions of fast food. 

This dish was a staple amongst the various lunches I enjoyed with my friends during my A'level days. Memories!

Inspired by my teenage years and the left over smoky Salsa sauce , I decided to accompany my fried sweet Potatoes with Tilapia instead. 

Find the smoky Salsa recipe here

There are various types of sweet Potatoes, including the Purple , Orange and White flesh types. 

Ingredients 

1 large descaled and gutted Tilapia 

Half a teaspoon of salt

20g of grated fresh Ginger

1 litre of Vegetable oil

100g of peeled sweet Potatoes cut into wedges 

200g of the Smoky Salsa sauce 

Method 

Watch how to make this easy for follow dish on my YouTube channel, ‘Ndudu by Fafa’. Don’t forget to subscribe, try the recipe, leave a comment with your feedback and share with family and friends.

All photos and recipes are by the owner of this blog.

GRILLED TILAPIA WITH SUKONI

Tilapia is a fresh water fish, hence you find them in lakes, ponds, shallow streams etc. Mackerel, Tilapia, Herrings and Tunas are readily available in Ghana, however Tilapia is a personal favourite and for most. It's a meaty fish that grills, roasts, steams,bakes and smokes perfectly. 

Tilapia when salted is known as 'Koobi', (the Ghanaian salted fish) and it's delicious when added to stews and soups. The many uses of Tilapia makes it a popular and diverse fish. Freshly caught Tilapia, marinated in spices and chargrilled is the best you could ever have. 

When next in Ghana, visit the market and buy freshly caught Tilapias from the beautiful and  hardworking ladies.  Char grill using this recipe and thank me later. 

For this recipe, I've named it 'Sukoni' infused , because I used aniseed ,(Sukoni, means Aniseed in my tribal dialect), however you can use cumin as I did in my cookery show. 

Be creative and try using Cardamom, 'sparingly', as it can overpower the flavour of the fish. 

Most of my recipes do suggest alternatives, however if you need 

further suggestions, leave a comment below. 

Tilapia

Ingredients 

4 medium sized Tilapias (cleaned and gutted by your fishmonger)

50g peeled ginger cut into chunks 

1 large white onion, peeled and cut into chunks

4 tablespoonfuls of olive oil / Coconut oil

1 tablespoonful of vinegar 

3 green chillies

1 large clove of garlic 

1 teaspoon in aniseed / cumin / anjwan seeds. 

50g of Coriander (optional)

Half a teaspoon of salt

Method;

Blend the ginger, garlic, onion, aniseed, chillies and coriander into a rough paste. 

Transfer the spice mixture to a bowl 

Add the vinegar and olive oil and mix well. 

Add half a shrimp stock cube (if you're using) and salt to taste. Please use salt sparingly, especially if you're using a stock cube. 

Cumin seeds 

Pre heat your grill to 180*c 

Use a knife to slice the skin of the fish. (Be careful not to cut through)

Pour the marinade over the fish and rub it  through every crevices. 

Marinate for at least an hour in the fridge. 

Remove from the fridge and leave it out for 15 minutes. This brings the fish to room temperature and encourages it to cook evenly. 

This will guarantee you a nice and moist fish. 

Place the fish in an oven proof dish and into the middle part of the oven. 

Grill on each side for 7 minutes. If you're using a charcoal grill, oil your griddle (to avoid the fish sticking into the griddle) or better still wrap it in Banana leaves and chargrill for 6 minutes on each side. 

Serve your grilled Tilapia with Attiéké, Banku, Kenkey, Fried Yam or roast vegetables. 

Wash it down with freshly tapped Palm wine and savour the flavours. 

Recipe for the Attiéké is also available on my blog. 


Click on the link below

http://ndudu-by-fafa.blogspot.co.uk/2015/09/attieke.html

All photos and recipes are by the owner of this blog.