Fish and chicken? The thought alone does not sound right but don't boot it before you try it. The broth not only brings flavour but it takes the taste sensations to another level. This dish is common in West Africa.
You have probably smacked your tongue a bit to try to figure out the taste, but luckily it isn't that deep to offset the fish taste.
Ingredients
- Fish
- Chicken broth
- Seasonings; Onion, garlic, ginger, thyme, smoked paprika, curry powder, and white pepper.
- Tomato sauce, since it cooks for a while its acidity is tamed to allow for natural sweetness.
- Bell Pepper which goes well with tomatoes
- Thai basil/regular basil
Preparation
- Wash the fish, drain it, and pat it dry with paper towels.
- Heat oil on a medium flame in a medium saucepan. Add onions and brown them for a few minutes.
- Add minced garlic, ginger, thyme, paprika, and curry powder, then stir-fry for a few minutes.
- Pour tomato sauce, chicken broth, and white pepper. You can use bouillon powder.
- Let the mixture simmer for 15 minutes.
- Season with salt to taste. Pour a little bit of water and stir.
- Add the fish bits one at a time, and add the bell pepper and basil.
- Simmer until the fish is flaky and cook for about 10 minutes.
- Keep adjusting the thickness with water and more spices to taste.
- Sprinkle some parsley and serve warm with rice or posho.