Entree: Benin – Central Culinary Region – Aklui (Hearty Beninese palm-oil and peanut fish stew served with yam and plantain)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) red palm oil
- 1 large onion, chopped, about 1 cup (150 g)
- 3 cloves garlic, minced, about 0.3 oz (9 g)
- 1 scotch bonnet pepper, seeded and finely chopped, about 0.4 oz (12 g) (adjust to heat preference)
- 4 plum tomatoes, diced, about 1 lb (450 g)
- 1 cup (140 g) roasted peanuts, finely ground into a paste
- 3 cups (720 ml) fish stock or water
- 1 lb (454 g) firm white fish fillets, cut into 1- to 2-inch pieces
- 2 smoked mackerel, approx. 8 oz (225 g) each, boned and flaked
- 1 lb (454 g) yam, peeled and cut into 1-inch cubes
- 2 green plantains, peeled and cut into 1-inch pieces, approx. 8 oz (225 g) each
- 1 bouillon cube (approx. 4 g) or 1 tsp (5 g) bouillon powder
- 1 tsp (6 g) ground crayfish or dried shrimp powder (optional)
- 1 tsp (6 g) smoked paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the palm oil in a large heavy pot over medium heat until shimmering. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and scotch bonnet and cook 1 minute more.
2. Stir in the diced tomatoes and cook until they break down and form a thick sauce, about 8–10 minutes. Add the ground peanut paste and stir until fully incorporated into the tomato base.
3. Pour in the fish stock or water and bring to a gentle simmer. Add the yam and plantain pieces, cover, and simmer for 12–15 minutes until they begin to soften.
4. Season the stew with the bouillon, ground crayfish (if using), smoked paprika, salt, and pepper. Taste and adjust seasoning.
5. Gently add the fresh fish pieces and the flaked smoked mackerel to the pot. Simmer gently, uncovered, for 6–8 minutes more until the fish is cooked through and the yams and plantains are tender but not falling apart.
6. Stir in the lime juice, remove from heat, and let rest for 5 minutes to allow flavors to meld. Garnish with chopped cilantro or parsley and serve hot with additional boiled yams, rice, or sliced plantain as preferred.