Kpwem - Spicy Cameroonian Fish Stew

Ingredients

• 500g (1.1 lb) firm white fish fillets, cut into chunks 500g (1.1 lb) firm white fish fillets, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 carrot, sliced 1 carrot, sliced
• 1 eggplant, diced 1 eggplant, diced
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the diced tomatoes, sliced bell pepper, carrot, and eggplant to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   In a small bowl, mix together the tomato paste, paprika, cayenne pepper, ground coriander, and ground cumin. Add this spice mixture to the pot and stir well to coat the vegetables.
5. 5.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
6. 6.
   Gently place the fish chunks into the pot and season with salt and pepper.
7. 7.
   Cover the pot and let the stew simmer for 15-20 minutes, or until the fish is cooked through and the vegetables are tender.
8. 8.
   Taste and adjust the seasoning if needed.
9. 9.
   Serve the Kpwem hot, garnished with fresh cilantro. Enjoy with fufu or rice.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets such as cod, haddock, or tilapia for the best results. Make sure to remove any bones before adding them to the stew.

Tips & Tricks

• For an extra kick of heat, add a few chopped scotch bonnet peppers to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• To enhance the flavor, marinate the fish in a mixture of lemon juice, salt, and pepper for 30 minutes before adding it to the stew.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Kpwem hot with a side of fufu or steamed rice. The stew pairs well with a refreshing cucumber and tomato salad.

Presentation advice

Garnish the Kpwem with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl to showcase the vibrant colors of the vegetables and fish.