African bites.

This stew has quickly become a household favorite. It is bursting with flavor with so many layers of delicious vegetables and spice, It is definitely a satisfying meal all by itself and does not have to order any specialty item.


Fish is scored, marinated with herbs and deep fried, then cooked in a tomato based sauce along with vegetables: carrots, green pepper/red pepper cassava, potatoes, and eggplant.

You need a handful of smoked fish to infuse this dish. If you are not after tradition; you could easily ignore the smoked fish though I think they are an addition that deserves inclusion. This is what gives this dish its unique taste.


➺fleshed smoked fish
➺1 cup of chopped parsley
➺1 cup chopped green onions
➺1 large onion sliced
➺tomatoes sauce
➺1 tablespoon tomato paste
➺5 garlic cloves
➺veggies (carrots, green pepper, eggplant)
➺3 cup of water


Wash the fish carefully, drain, and pat dry with paper towels or a clean towel. Score or slit the fish 4 to 5 times on a slant across each side. If using fish steaks score once. Rub the fish with lemon and salt the fish and set aside.

In a food processor or blender puree chopped parsley, green onions, garlic, habanero pepper, and Maggie

Dowse fish in one portion of the parsley marinade. Flip the fish so that both sides are coated with the marinade, including the inside of the slashes. Let it sit as you prepare the vegetables for the dish. It may be done an hour or two in advance; cover and refrigerate

Clean and wash the vegetables; potatoes or cassava (peel outer layer and cut into large chunks )
Clean Carrots, eggplant, red and green pepper (cut into large chunks)

Heat a wide heavy saucepan until hot; add 1 cup of oil;, swirl and heat for a few seconds, then lower in the fish and fry until fish is brown around 3 minutes. Turn the fish around and brown for two minutes on the other side. Remove the fish and set aside.

Add the chopped onions and tomatoes sauce and include the remaining marinade for the fish (about 2 tablespoons), add Maggie and salt according to preference. let it simmer for about five minutes.

Pour in 3 cups of water, starting with cassava and potatoes about 5 minutes, then followed by eggplant, carrots and the peppers last, After sometime dip the fish and let it simmer for about 3 minutes or until tender. Remove and serve warm with rice
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