What’s for lunch today? We’re eyeing a tasty fish stew that’s got us craving something hearty—maybe smooth, stretchy swallow or the familiar comfort of white rice. Tough choice, right?
This stew, often called fish gravy, is simple but packed with flavor. It starts with porgies—cleaned, scored, and seasoned with ginger, salt, and a special blend of spices. After a good four-hour marinate, the fish is fried to a crispy golden finish.
Using the same flavorful oil, a rich stew base comes together with tomato paste and fresh blended tomatoes. While that simmers, banku—made from fermented corn and cassava dough—gets its turn on the stove.
Back to the stew: once the oil begins to float, a hint of coconut oil is added for that final layer of flavor. The golden fish is gently nestled back in, soaking up every bit of the savory sauce.
Thinking of giving it a try? You just might!
