Ingredients Jump to Instructions ↓

  1. 300 g raw prawns , peeled, shells and heads reserved

  2. 2 tsp tomato puree

  3. 3 cm piece fresh root ginger , peeled and finely chopped

  4. 1 tbsp vegetable oil

  5. 2 cloves garlic , finely chopped

  6. 1 onion , sliced

  7. 1 scotch bonnet chilli , seeds and pith removed , finely chopped

  8. 2 mackerel fillets , skin removed

  9. 2 cloves

  10. 1 tsp smoked paprika

  11. 1 tsp fennel seeds

  12. 1 tsp coriander seeds

  13. 1 x 400 g can canned chopped tomatoes

  14. 1 sprig thyme

  15. 1 floury potato , peeled and chopped into 2cm chunks 1 handful okra , trimmed and roughly chopped coriander , to serve

Instructions Jump to Ingredients ↑

  1. Ghanaian fish stew Method 1. Place the prawn heads and shells into a medium pan and fry until golden-brown. Crush the heads with the back of a wooden spoon, then add one teaspoon of the tomato puree and cover with 250ml water. Bring to a simmer, skimming off any scum that rises to the surface, and leave over a low heat to simmer until ready to use.

  2. Heat the oil in a heavy-based wide pan and gently fry the ginger, garlic, onion and scotch bonnet until light golden-brown and softened. Add the cloves, paprika, fennel seeds and coriander seeds.

  3. Stir in the remaining tomato puree, then add the chopped tomatoes, thyme and chopped potatoes. Simmer for 5-6 minutes, or until the potatoes are starting to soften.

  4. Strain the prawn stock, pressing down on the heads and shells, and pour into the pan with the stew. Simmer for 4-5 minutes to reduce slightly, then add the mackerel, prawns and okra. Simmer for a further 2-3 minutes, or until the seafood is cooked through.

  5. Serve the stew with a scattering of chopped coriander.


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