Entree: Ghana – Ewe Volta Cuisine – Yakayake with Grilled Tilapia (Ewe Volta peanut-based vegetable stew served with charred grilled tilapia)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 15 min

Total 50 min

Ingredients

- 4 tilapia fillets, approx. 6 oz (170 g) each, skin-on
- 2 tbsp (30 ml) vegetable oil for fish
- 1 tbsp (15 ml) fresh lime juice (for fish marinade)
- Salt and freshly ground black pepper to taste
- 3 tbsp (45 ml) palm oil or vegetable oil for the stew
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional; adjust heat)
- 3 medium tomatoes, diced, about 1 1/4 cups (300 g) OR 14 oz (400 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (250 g) smooth natural peanut butter or 1 cup (250 g) ground roasted peanuts
- 3 cups (720 ml) chicken or vegetable stock, plus more to adjust consistency
- 1 cup (130 g) okra, sliced (fresh or frozen)
- 2 cups (60 g) fresh spinach or chopped kale
- 1 bouillon cube (optional)
- 2 tbsp (30 ml) chopped fresh parsley or basil for garnish
- Lime wedges for serving

Instructions

1. Pat the tilapia fillets dry. Rub each fillet with 1 tbsp (15 ml) vegetable oil, lime juice, and season generously with salt and pepper. Let rest 10–15 minutes while you prepare the stew.
2. Heat 3 tbsp (45 ml) palm oil in a heavy pot over medium heat. Add chopped onion and sauté until translucent, about 5–7 minutes. Add garlic, ginger, and chopped scotch bonnet and cook 1–2 minutes until fragrant.
3. Stir in diced tomatoes and tomato paste; cook 5–8 minutes until tomatoes break down and aromas concentrate. Add stock and bring to a gentle simmer.
4. In a bowl, whisk the peanut butter with 1/2 cup (120 ml) hot stock until smooth; pour into the pot and stir to combine. Add the bouillon cube if using. Simmer gently 10 minutes, stirring occasionally, until the stew thickens.
5. Add sliced okra and simmer 5 minutes, then stir in the spinach or kale and cook until wilted. If the stew becomes too thick, add stock a little at a time to reach a saucy consistency. Season with salt and pepper to taste.
6. Meanwhile preheat a grill or grill pan to medium-high. Oil the grates or pan and grill the tilapia fillets skin-side down 3–5 minutes per side, depending on thickness, until opaque and lightly charred.
7. To serve, ladle the peanut stew into bowls or onto a platter and top or serve alongside the grilled tilapia. Garnish with chopped parsley and lime wedges. Serve with boiled yam, plantain, banku, or rice as preferred.