Traditional African Fish Stew with Fufu & Spinach

 

Ingredients

For the Fish Stew:

• 4 pieces of fish (tilapia or any white fish)
• 2 tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1 teaspoon curry powder
• ½ teaspoon black pepper
• Salt to taste
• 1 cup water

For the Spinach:

• 500 g (1 lb) fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt to taste

For the Fufu:

• 2 cups fufu flour (cassava, yam, or plantain flour)
• 4 cups water

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👨‍🍳 Instructions

Step 1: Prepare the Fish Stew

1. Season the fish with salt, black pepper, paprika, and curry powder.
2. Heat the oil in a large pan and lightly fry the fish until golden on both sides. Remove and set aside.
3. In the same pan, sauté the onion and garlic until fragrant.
4. Add the chopped tomatoes, bell peppers, and tomato paste. Cook for about 5 minutes.
5. Pour in the water and bring the sauce to a gentle simmer.
6. Return the fish to the pan and cook on low heat for 15–20 minutes, allowing the fish to absorb the rich flavors.

Step 2: Cook the Spinach

1. Heat the oil in a separate pan.
2. Sauté the onion and garlic until soft.
3. Add the chopped spinach and season with salt.
4. Cook for 8–10 minutes, stirring occasionally, until tender.

Step 3: Make the Fufu

1. Bring the water to a boil in a saucepan.
2. Gradually add the fufu flour while stirring continuously.
3. Keep stirring until the mixture becomes smooth, thick, and stretchy.
4. Shape into a ball using a spoon or wet hands.

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