Entree: Gambia – Ebbeh (Hearty Gambian peanut and tomato stew with firm white fish served over steamed rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 cups (360 g) long-grain white rice
- 1 lb (454 g) firm white fish (such as tilapia or snapper), cut into 1–2 inch chunks
- 3/4 cup (180 g) natural smooth peanut butter (or finely ground roasted peanuts)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (adjust to heat preference)
- 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) fish or vegetable stock
- 1 cup (150 g) fresh or frozen okra, sliced (optional)
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse rice under cold water until water runs clear; combine rice with 3 1/2 cups (830 ml) water and a pinch of salt in a saucepan, bring to a boil, reduce heat to low, cover and simmer until tender about 15–18 minutes; remove from heat and keep covered.
2. In a large pot, heat vegetable oil over medium heat; add chopped onion and sauté until soft and translucent, about 6–8 minutes; add garlic and chopped scotch bonnet and cook 1 minute more.
3. Stir in tomato paste and cook 1–2 minutes, then add canned diced tomatoes and simmer 5 minutes to meld flavors.
4. In a bowl, whisk peanut butter with 1 cup (240 ml) of the stock until smooth to make a peanut slurry; add the slurry and the remaining stock to the pot, bring to a gentle simmer and cook 10 minutes, stirring occasionally to prevent sticking.
5. Add sliced okra (if using) and the fish chunks to the simmering stew; gently simmer until fish is cooked through and flakes easily, about 8–10 minutes. Taste and adjust seasoning with salt and black pepper.
6. Remove from heat, stir in lime juice and garnish with chopped parsley or cilantro. Serve Ebbeh hot over steamed rice.