Ghanaian cuisine, Sauces & Soups, Togolese cuisine

 Fresh fish stew with palm oil || Tuo Zaafi

 Fresh fish stew with palm oil

3 medium tilapia

2 onions

6 cloves of garlic

1 teaspoon ginger

1 bouillon cube

2 cloves

2 allspice

2 red pepper

Salt to taste

2 teaspoons concentrated tomato

4 tomatoes

3 West Indian peppers (optional)

1/4 cup red oil

2 cups of water (or more depending on your taste)

A pinch of bicarbonate

Thoroughly clean the fish and rinse with water and vinegar (or lemon). Salt your fish.

Blend an onion, garlic, ginger, clove, all spice and dry red pepper and then season the fish with. Allow to rest at least 4 hours.

In a saucepan, heat the oil, add a chopped onion, and stir. Then add the concentrated tomato, the crushed tomato and the water and let it simmer for 10 minutes.

Add the fish and spices.

Add the cube, baking soda and cover the pan and cook for 20 minutes. Do not use the spoon after adding the fish, stirring in circular motions with the pan.

Add the West Indian peppers. Cover the pan for about 5 minutes.

Tuo Zaafi

1 pack of ademé leaves (frozen) (Ayoyo leaves)

1 fish “lahoin” (dried and fermented fish)

1/2 onion

1 cube

Salt

Put a little water in the bottom of a pot, and add the potash and as soon as the water begins to boil the leaves of ademe.

Add the fish “lahoin” and 1/2 onion

With the help of a spoon, break the leaves of Ademe.

Boil until the sauce is slimy (about 10 minutes).

Enjoy your meal.

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