Entree: Chad – Central Culinary Region – Maraîchère (Market-Style Fish Stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 lb (900 g) firm white fish fillets (tilapia, Nile perch, or catfish), cut into large chunks
- 2 tbsp (30 ml) peanut oil (or palm oil)
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 2 medium tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 1 red bell pepper, chopped
- 1 cup (150 g) okra, sliced
- 1 cup (150 g) eggplant, cubed
- 1 medium carrot, sliced
- 1–2 small hot chilies (bird’s eye or habanero), whole or chopped (optional)
- 2 tbsp (30 g) smooth peanut butter (groundnut paste)
- 1 cup (240 ml) water or light fish stock
- 1 tsp (5 g) bouillon powder or 1 cube
- 1 tsp (5 g) salt, more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) lime or lemon juice

Instructions

1. Pat fish chunks dry, season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.6 g) pepper. In a large skillet or saucepan, heat 1 tbsp (15 ml) peanut oil over medium-high and sear fish briefly on both sides just to color (about 1–2 minutes per side). Remove fish and set aside.
2. In the same pan, add remaining 1 tbsp (15 ml) oil. Sauté the onion until translucent, about 4 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1 minute, then add chopped tomatoes, bell pepper, carrot, and chilies if using. Cook 4–5 minutes until tomatoes begin to break down.
4. Add okra and eggplant, then pour in 1 cup (240 ml) water or fish stock. Whisk peanut butter with a few tablespoons of the hot liquid to smooth, then stir into the pot. Add bouillon powder, remaining salt and pepper.
5. Bring to a gentle simmer, cover partially, and cook 10–12 minutes until vegetables are tender and flavors have melded. Stir occasionally and adjust thickness with a splash more water if needed.
6. Gently return the seared fish to the stew, nestling pieces into the sauce. Simmer uncovered 6–8 minutes more, or until fish is cooked through and flakes easily.
7. Finish with lime or lemon juice and chopped cilantro or parsley. Taste and adjust seasoning.
8. Serve hot as a main course over millet, rice, or fufu.