This is the recipe for Granny’s Fish stew as prepared for 4 people.

Ingredients

  • 1 kg of fresh average fish : capitaines, bars…
  • 1 handful of dry corn
  • 10 grains of “njansan”
  • 2 pèbès
  • 1 branch of “kotimanjo” or of mint of romarin
  • 1 onion, 1 garlic gousse
  • 2 average red chillies
  • Salt
  • 1 ladle of palm oil

Instructions

  • Scale and empty the fish
  • Cut the fish in two each and slightly notch the flesh
  • Add salt and let it rest in a bowl for about 20 minutes
  • Grill the corn well ill a frying pan as well as the pèbè
  • Crush fine and dry the corn on the one hand, and the pèbè and njansan on the other
  • Crush (wet) ½ onion, garlic, chilli and some leaves of the chosen herb
  • Mix all the crushed ingredients except the corn
  • Put the fish in the paste/mix and let it rest for a moment
  • Blanch the oil in a sauce pan
  • Fry the rest of onion cut in strips in it
  • In the sauce pan, pour the fish with all the ingredients
  • Stir quickly all the contents of the sauce pan with a wooden spatula
  • Add some water gradually in the corn while stirring slowly to obtain an homogeneous liquid paste
  • Pour delicately this corn paste in the cooking sauce pan
  • Let cook on low heat for about 30 minutes
  • Serve with some tubers including e.g. miòndòs or rice.

BON APPETIT!