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Central African Catfish Stew

Name: Central African Catfish Stew
Total time: 50 min
Yield: Serves 4
Cuisine: Central African Republic
Ingredients: 4 fillets White Fish Fillet; 2 Tomato; 1 Onion; 2 cloves Garlic; 1 Chili pepper; 2 tbsp Palm oil; 1 tbsp Lemon juice; 1 tsp Salt; 300ml Water

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Catfish from the Ubangi River simmered with tomato and chili — a river dish of the Central African Republic.

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📖 The Story Behind This Dish

The Ubangi River, which forms the Central African Republic's southern border, yields catfish and many other river fish. Bangui's markets are lined with smoked and fresh fish, and at home it's stewed with onion, tomato, and chili and eaten with gozo.

🌆 Where it's eaten: At a market on the banks of the Ubangi River, fish are unloaded from dugout canoes and stewed in tomato sauce in a pot at home.

🥕 Ingredients (serves 4)

White Fish Fillet 4 fillets
Tomato 2
Onion 1
Garlic 2 cloves
Chili pepper 1
Palm oil 2 tbsp
Lemon juice 1 tbsp
Salt 1 tsp
Water 300ml

👩‍🍳 Instructions

Sprinkle the fish with lemon juice and salt and let stand 15 minutes.
Heat the palm oil in a pot and sauté the chopped onion and garlic.
Add the chopped tomatoes and chili, sauté 5 minutes, and add water.
Add the fish and simmer gently on low for 15 minutes so it doesn't break up.
Season with salt.

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