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fish stew

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


  1. Heat up the oil from the sardine tin in a non-stick pan.
  2. Add in the sliced onions and sauté until translucent, making sure not to brown.
  3. Add in the minced ginger, garlic and chili and mix until fragrant, then add in the tomato paste and stir for a few seconds.
  4. Add in the blended tomatoes and the sardines. Break up the sardines with a spatula and stir it all together.
  5. Season with salt and cook on medium flame for 15-20 minutes, stirring occasionally.
  6. Serve with rice or gari.


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