Cantonese-style Akwadu with Fragrant Rice

Ingredients

In this Cantonese adaptation of Akwadu, we incorporate Cantonese flavors and cooking techniques to create a unique fusion dish. The original Cameroonian Akwadu is traditionally prepared with local ingredients and spices, while the Cantonese-style Akwadu incorporates soy sauce, oyster sauce, ginger, and garlic to infuse it with Cantonese flavors. Additionally, the dish is served with fragrant rice, a staple in Cantonese cuisine. We alse have the original recipe for Akwadu, so you can check it out.

• 500g (1.1 lb) Akwadu (smoked fish stew) 500g (1.1 lb) Akwadu (smoked fish stew)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, sliced 1 onion, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 carrots, sliced 2 carrots, sliced
• 200g (7 oz) snow peas 200g (7 oz) snow peas
• 2 spring onions, chopped 2 spring onions, chopped
• Fragrant rice, to serve Fragrant rice, to serve

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 28g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the sliced onion, minced garlic, and grated ginger. Stir-fry for 2 minutes until fragrant.
3. 3.
   Add the Akwadu to the pan and cook for 5 minutes, stirring occasionally.
4. 4.
   In a small bowl, mix together the soy sauce, oyster sauce, and brown sugar until well combined.
5. 5.
   Pour the sauce over the Akwadu and stir to coat evenly. Cook for an additional 5 minutes.
6. 6.
   Add the sliced bell peppers, carrots, and snow peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
7. 7.
   Sprinkle the chopped spring onions over the dish and give it a final stir.
8. 8.
   Serve the Cantonese-style Akwadu hot with fragrant rice.

Treat your ingredients with care...

• Akwadu — Make sure to use smoked fish stew as the base for this recipe. The smoky flavor of the fish is essential for the dish.
• Soy sauce — Opt for a high-quality soy sauce to enhance the flavors of the dish.
• Oyster sauce — Look for oyster sauce without any added MSG for a more authentic taste.
• Fragrant rice — Use jasmine or basmati rice to achieve the desired fragrance.

Tips & Tricks

• If you prefer a spicier dish, add a dash of chili sauce or sliced chili peppers.
• For a vegetarian version, substitute the Akwadu with tofu or tempeh and use vegetable broth instead of fish stew.
• Feel free to add other vegetables of your choice, such as mushrooms or baby corn, to customize the dish to your liking.
• Adjust the sweetness of the sauce by adding more or less brown sugar according to your taste preference.
• Garnish the dish with fresh cilantro or chopped peanuts for an extra burst of flavor.

Serving advice

Serve the Cantonese-style Akwadu hot with fragrant rice. The rice acts as a perfect accompaniment to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of chopped spring onions and a few slices of red chili peppers. The vibrant colors will make the dish visually appealing.