🇬🇦 Gabonese Cuisine

Ragout de Poisson Fumé

Smoked Fish Stew

Prep Time 40 min

Servings 4

Difficulty Medium

Calories 390 kcal

A robust tomato-based stew featuring generous chunks of smoked fish, onions, and chilli, slow-simmered until the smoky flavour permeates every spoonful.

Ingredients

400g smoked fish, deboned and flaked
4 tomatoes, chopped
2 onions, diced
3 cloves garlic, minced
1 scotch bonnet pepper
2 tbsp palm oil
1 tbsp tomato paste
1 bouillon cube
Salt to taste
1 cup water

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.