Dahomey was an African kingdom (part of the region called the “Slave Coast”) that flourished in the 18th and 19th centuries in what is now Benin. The modern nation of Benin was known as Dahomey in the early 1970s when this recipe was published.


Dahomey Fish Stew Recipe

Fried fish simmered in red palm oil with onions and tomatoes.

Prep Time20 minsCook Time40 minsTotal Time1 hrYields4 Servings

Ingredients

 3 lbs porgies (or sea bream, scrup, tilapia, or any firm flesh, low-fat fish), cleaned
 flour to dredge fish
 salt and black pepper (to taste)
 ½ cup red palm oil (or cooking oil)
 2 onions, finely chopped
 2 tomatoes, chopped
 1 cup fish stock or water
 red pepper flakes or cayenne pepper or red pepper (to taste)

Instructions

1

Cut the fish crosswise, into two-inch sections. Mix the flour, salt, and pepper in a bowl. Roll the fish in the flour mixture.

2

Heat the oil in a skillet. Cook the fish in the oil, turning it until it is golden brown all over. Remove the fish and set aside.

3

Fry the onions in the skillet for a few minutes. Add the tomatoes. Stir and cook for about ten minutes. Add the fish stock (or water). Reduce heat, cover and simmer for ten minutes more.

4

Return the fish to the skillet. Add red pepper if desired. Simmer for 20 to 30 minutes.

Ingredients

 3 lbs porgies (or sea bream, scrup, tilapia, or any firm flesh, low-fat fish), cleaned
 flour to dredge fish
 salt and black pepper (to taste)
 ½ cup red palm oil (or cooking oil)
 2 onions, finely chopped
 2 tomatoes, chopped
 1 cup fish stock or water
 red pepper flakes or cayenne pepper or red pepper (to taste)

Directions

1

Cut the fish crosswise, into two-inch sections. Mix the flour, salt, and pepper in a bowl. Roll the fish in the flour mixture.

2

Heat the oil in a skillet. Cook the fish in the oil, turning it until it is golden brown all over. Remove the fish and set aside.

3

Fry the onions in the skillet for a few minutes. Add the tomatoes. Stir and cook for about ten minutes. Add the fish stock (or water). Reduce heat, cover and simmer for ten minutes more.

4

Return the fish to the skillet. Add red pepper if desired. Simmer for 20 to 30 minutes.

Dahomey Fish Stew

Serve with Rice.

Adapted from The New York Times International Cook Book by Craig Claiborne (Harper & Row, 1971).