East African Seafood Stew

Ingredients

In this East African adaptation, we have incorporated the unique flavors and spices of the region. The original Vietnamese dish, Lẩu do bien, typically includes ingredients like lemongrass, fish sauce, and Vietnamese herbs. In this East African version, we have replaced these ingredients with East African spices such as cumin, coriander, turmeric, and cardamom. This adaptation brings a distinct flavor profile to the dish, infusing it with the aromatic and warm spices commonly used in East African cuisine. We alse have the original recipe for Lẩu do bien, so you can check it out.

• 500g (1.1 lb) mixed seafood (prawns, fish fillets, mussels) 500g (1.1 lb) mixed seafood (prawns, fish fillets, mussels)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup coconut milk 1 cup coconut milk
• 2 cups fish or vegetable broth 2 cups fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden.
2. 2.
   Add the ground cumin, ground coriander, ground turmeric, and ground cardamom to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced tomatoes and sliced red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the coconut milk and fish or vegetable broth. Stir well to combine all the ingredients.
5. 5.
   Bring the stew to a simmer and add the mixed seafood. Cook for about 10-15 minutes, or until the seafood is cooked through and tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the East African Seafood Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew. Overcooking the seafood can result in a rubbery texture, so be careful to cook it just until it is tender and cooked through.

Tips & Tricks

• If you prefer a spicier stew, you can add a chopped chili pepper or a pinch of cayenne pepper to the pot.
• For a more authentic East African flavor, you can add a tablespoon of tamarind paste to the stew.
• Feel free to customize the seafood selection based on your preferences and availability. You can use any combination of prawns, fish fillets, mussels, or other seafood of your choice.
• Serve the stew with a squeeze of fresh lime juice for a burst of citrusy flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the East African Seafood Stew in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to soak up the flavorful broth.

Presentation advice

To enhance the presentation, arrange the seafood on top of the stew and sprinkle some additional chopped cilantro for a pop of color. Serve the stew in vibrant ceramic bowls to showcase the rich colors of the seafood and spices.