Neretvanski Brudet Adapted to Burundian Cuisine

Ingredients

While the original Neretvanski brudet uses Mediterranean flavors like olive oil, garlic, and Mediterranean herbs, this adaptation incorporates Burundian spices such as coriander, cumin, and piri piri. Additionally, the use of local fish from Lake Tanganyika adds a unique touch to the dish, giving it a distinct Burundian flavor profile. We alse have the original recipe for Neretvanski brudet, so you can check it out.

• 500g (1.1 lb) fish fillets, such as Nile perch or tilapia 500g (1.1 lb) fish fillets, such as Nile perch or tilapia
• 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 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon piri piri or cayenne pepper (adjust to taste) 1/2 teaspoon piri piri or cayenne pepper (adjust to taste)
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) 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): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• 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 translucent.
2. 2.
   Add the diced red bell pepper and tomatoes to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Stir in the tomato paste, ground coriander, ground cumin, paprika, and piri piri or cayenne pepper. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Gently place the fish fillets into the pot, and pour in the fish or vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of good quality. If using frozen fish, thaw it completely before cooking to ensure even cooking and optimal flavor.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of piri piri or cayenne pepper.
• Feel free to add other vegetables such as carrots or zucchini to the stew for added texture and flavor.
• Serve the stew with a squeeze of fresh lemon juice for a burst of acidity.

Serving advice

Serve the Lake Tanganyika Fish Stew hot, accompanied by steamed rice or ugali. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant red color of the broth to shine. Place a generous portion of fish fillets in the center and sprinkle fresh cilantro on top for an appealing presentation.