This fish stew brings back so many childhood memories. Whenever I didn’t want to eat the Indian food my nanny cooked, I’d always throw a tantrum and eventually get to feast on the Ghanaian dishes she prepared for herself, this included. I always make double the recipe so I have leftovers for gari foto. Gari is derived from dried cassava, and it pairs so well with the fish stew.
- 3.75oz sardine tin (in oil)
- 1 large tomato, blended
- 1 tsp. tomato paste (optional)
- 1/4 onion, sliced into half moons
- 1 garlic clove, minced
- 1″ ginger, minced
- 1 habanero or any hot pepper, minced
- Salt to taste
- Heat up the oil from the sardine tin in a non-stick pan.
- Add in the sliced onions and sauté until translucent, making sure not to brown.
- Add in the minced ginger, garlic and chili and mix until fragrant, then add in the tomato paste and stir for a few seconds.
- Add in the blended tomatoes and the sardines. Break up the sardines with a spatula and stir it all together.
- Season with salt and cook on medium flame for 15-20 minutes, stirring occasionally.
- Serve with rice or gari.