Ragout de Poisson Fumé
Ragout de Poisson Fumé (rah-GOO duh pwah-SOHN foo-MAY)
Smoked Fish Stew
A robust tomato-based stew featuring generous chunks of smoked fish, onions, and chilli, slow-simmered until the smoky flavour permeates every spoonful.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: fresh parsley, sliced onion
Accompaniments: bâton de manioc, rice, boiled plantains
Instructions
-
1
Heat palm oil in a pot and sauté onions and garlic until golden.
-
2
Add tomato paste and fry 2 minutes.
-
3
Add chopped tomatoes and cook 10 minutes until soft.
-
4
Add water, bouillon cube, and scotch bonnet. Simmer 10 minutes.
-
5
Add smoked fish and cook gently for 15 minutes, stirring carefully.
-
6
Serve hot with bâton de manioc or white rice.
Did You Know?
Smoking fish over wood fires is a centuries-old Gabonese preservation technique, and each village takes pride in their specific smoking method.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
Garnishing
fresh parsley, sliced onion
Accompaniments
bâton de manioc, rice, boiled plantains
The Story Behind Ragout de Poisson Fumé
Fish smoking is one of the oldest food preservation techniques in Gabon, developed by riverine communities along the Ogooué River. Smoked fish stew combines this preserved protein with tomatoes introduced during the colonial era, creating a dish that bridges ancient and modern Gabonese cuisine.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!