African Fish Stew is a flavorful and appetizing Nigerian stew made with tilapia fish and cooked in a spicy, fragrant combination of tomatoes and peppers. It truly is incredibly delicious!
This Nigerian stew is another well-beloved dish commonly eaten in West Africa and is also a party favorite.
If you’ve tried my Nigerian Beef Stew, this stew is similar to it and is just as easy to make. But there are some key differences that make the flavor special in its own way.
For this recipe, I like to fry the fish before using it in the stew. You can skip this step; the stew will turn out great even if you don't fry it.
But the fried fish makes this dish all the more special. It gives a stronger, bolder flavor which I guarantee will have you licking your fingers!
Ingredients used
- Tilapia Fish: This recipe is made with tilapia fish, but you can use catfish or any white fish, and the process will be basically the same. Also, you can use fillets, but I use a whole tilapia fish that has been gutted and chopped with the flesh intact. I like to leave the flesh in because it ensures the fish will remain whole and intact and will not break apart before the stew is done.
- Vegetables: tomatoes, red bell pepper, habanero pepper, and onions for making the stew.
- Spices: bouillon powder, thyme, black pepper, and salt.
- Olive oil and stock/water.
How to make African Fish Stew
- If you are using a whole tilapia fish, you will have to gut and clean it before you use it. You might be able to buy them already gutted and cleaned, which should help speed things up. If you’re using fillets, skip this step.
- Cut the fish into 5 - 6 medium pieces and deep fry till crispy.
- Blend the tomatoes, red bell pepper, and habanero pepper in a blender. Blending the tomatoes first is easier, so it creates a liquid base before adding the peppers. If possible, do not add water when blending or add very little. Chop the onions and set them aside.
- Add the olive oil to a pan on medium heat. When heated, add the chopped onions. Stir until translucent, then add the blended tomatoes and pepper.
- Let it cook for about 10 minutes on medium-low heat, and add a little stock or just water. Mix together, then add your spices, adding the salt last.
- Bring to a boil, then add the fish. Once the fish has been added, try to avoid stirring a lot. Before adding the fish, it is helpful to taste the salt to make sure it is to your liking. Simmer for about 10 minutes, and your African Fish Stew is ready to serve!
Storing and reheating
This African fish stew can be kept in the fridge for up to 5 days or frozen for longer. You can reheat it on the stove with a little water.
Tips when making African Fish Stew
- Adjust the spices and ensure they are to your liking before adding the fish.
- Some fish have more bones than others, so bear that in mind when selecting what fish to use.
- Another great substitute for this recipe is croaker fish.
- After adding the fish, only stir gently and as little as possible so the fish does not break apart.
- You don’t have to fry the fish if you are in a hurry, but frying helps to keep it together and reduces the chance of breaking.
What to eat this stew with
This African fish stew is perfect with rice or cauliflower rice, but it can be served with any dish that calls for stew.
Check out these other delicious low carb stews!
Efo Riro (Nigerian Spinach Stew)
Need some low carb, refreshing and comforting soups? You'll love these!
Vegetable Beef Soup with Cabbage
📖 Recipe
African Fish Stew
Ingredients
- 1 lb tilapia fish
- 3 tomatoes
- 1 bell pepper
- 1 habanero pepper
- 1 onion chopped
- ½ cup olive oil
- ½ cup stock/water
- 1 tablespoon bouillon powder
- ½ teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon salt or to taste
Instructions
- Wash and clean the tilapia fish.1 lb tilapia fish
- Cut the fish into 5 - 6 medium pieces and deep fry till crispy.
- Blend the tomatoes, bell pepper, and habanero pepper.3 tomatoes, 1 bell pepper, 1 habanero pepper
- Sauté the onions in olive oil.1 onion, ½ cup olive oil
- After about a minute, add the blended tomatoes and pepper.
- Boil for about 10 minutes on medium-low heat.
- Add the stock/water.½ cup stock/water
- Taste for salt first, then add the bouillon powder, thyme, black pepper.1 tablespoon bouillon powder, ½ teaspoon thyme, 1 teaspoon black pepper, 1 teaspoon salt or to taste
- Add the salt last.
- Bring to a boil, then add the fish.
- Simmer for 5-10 minutes while stirring as little as possible.
- Your African Fish Stew is ready to serve!
Notes
- Adjust the spices and make sure it is to your liking before adding the fish.
- After adding the fish, only stir very gently and as little as possible, so the fish does not break apart.
- You don’t have to fry the fish if you are in a hurry, but frying helps to keep it together and reduces the chance of breaking.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
Is the Nutritional value 100g per serving?
Hi Tom, I didn't weigh each serving, but divided it into 6 portions.
Which flavor bouillon did you use?
Your link goes to a package of 3. 😁
You can use any flavor.
a little help please. ,if using cat fish. do I leave the skin on?? Can a carp be used. ?? Spring is upon us in central and southern texas , Fishing tomorrow for catfish . My garden is growing I would like to grow greens used in Africa. I grow a chili called Fish brought to USA from Africa used in chowder houses during 18th 19th century I pickle them and or crack them whole and add as a spicy seasoning pepper. Whatcha got ??
Hi Joseph, yes I always leave skin on my fish. You might be able to use a carp for this recipe, but I haven't tried it. If you do, let me know!