Guest Post: Fish Stew From the Heart of Senegal


We are honored to bring you this recipe by Pierre Thiam Restaurateur and Senegalese native. He is the Author of the cookbook YOLELE: Recipes from the heart of Senegal.  We hope you enjoy this recipe and check out the book as well. You can find further details on Yolele at Lake Isles Press.

Ingredients

  • 2 firm, white-flesh fish (carp, tilapia, or bass) (1 1⁄2 pounds each)
  • Salt and freshly ground black pepper
  • Juice of 2 lemons
  • 3 cups water
  • 1 tablespoon peanut or canola oil
  • 1 small onion, sliced into 1/4-inch rounds
  • 1 tomato, chopped
  • 1 tablespoon fish sauce or one 2-inch piece guedj
  • 5 to 6 okra pods (optional)
  • 1 habanero pepper
  • 2 cups basmati rice

Directions

  1.  With a sharp knife, cut 2 or 3 slashes on each side of the fish (about 1 inch deep). Rub salt, pepper, and 1 tablespoon of the lemon juice onto the outside of the fish and inside the slashes. Allow to marinate 1 hour in the refrigerator.
  2. Meanwhile, bring 3 cups water to a boil in a pot with a lid. Add the rice, return to a boil, lower the heat, cover and simmer until tender, 10 to 20 minutes, depending on the variety. Remove from heat.
  3. Heat the oil in a large saucepan over medium heat. Sauté the onion and tomato until onion is soft but not brown. Add the fish and enough water to cover. Bring to a boil. Reduce heat and add the fish sauce or guedj. Simmer until half-cooked, about 10 minutes. Add the okra pods and the habanero and continue cooking until tender, about 15 minutes. Remove from heat and add the remaining lemon juice to the pan. Serve the fish on a platter with the sauce, vegetables, and rice on the side.

 

Source: Lake Isles Press


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By |August 21st, 2012|9 Comments

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9 Comments

  1. rhapsody September 2, 2012 at 1:12 pm - Reply

    Blessings my friend, its been a while. HOw is life on your side of Canada?

    hmmmm, this looks so good. my mouth is watering. I believe i have prepared this meal before, though i don’t do okras unless i am making calaloo, of course the name is different, for me i just say i cook fish, spinach (replacing the okras) and rice.

    Stay blessed girl and continue to do you.
    peace.
    rhapsody

  2. Janna August 31, 2012 at 11:16 am - Reply

    Awesome! If you make the recipe you’ll have to tell us how you like it 😀
    Best,
    Janna

  3. Dayor August 30, 2012 at 3:02 am - Reply

    This looks really good, i should try it out.

    P.S: I had some pictures to send for entries till my phone messed things up. It pained me “gan” o. lol. It was porridge made with Irish potatoes.

    • 9jafoodie
      9jafoodie August 31, 2012 at 3:57 pm - Reply

      Hooooo nooooooooo 🙁 You should send them whenever you fix your phone.

  4. JB August 26, 2012 at 12:56 pm - Reply

    This looks awesome jeez
    I’m so trying it out.

    • 9jafoodie
      9jafoodie September 1, 2012 at 9:15 am - Reply

      Let us know how it turns out

    • Nam December 29, 2012 at 9:51 am - Reply

      Jesubori?

  5. Adura Ojo August 25, 2012 at 8:22 pm - Reply

    Stunning! Hope it’s tastes as great as it looks.

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