Catfish stew is an African food that can be eaten as a standalone dish or as a stew for other meals. Catfish stew can be prepared in two different ways – cooking the catfish and stew separately or cooking the catfish and the stew together. No matter how the catfish stew is prepared, it doesn’t look its unique taste. However, we prefer to prepare the Catfish stew separately to avoid having the Catfish scattering when stirring the stew. Catfish stew is yummy. Try it out this exotic African food.
Fresh or Smoked Catfish
3 Medium onions
Half cup of crayfish
3 tablespoons tomato paste
3 cooking oil
3 gloves garlic
1 small cabbage
Salt (to taste)
Cut the fresh/smoked Catfish to your suitable choices (big or medium sizes) and wash the Catfish thoroughly with warm water and lime (alternative is salt). Blend the onions and tomatoes separately or slice the onions and tomatoes in different plates. Set aside in a plate. Grind the crayfish.
Put and boil the washed Catfish in a cooking pot (it is advisable to use a small pot for the Catfish), add 3 to 4 cups of water, then place on the gas cooker and cover for about 3 -4minutes.
Prepare a saucepan, add the oil and fry the blended/sliced onions, leave for 2 minutes, add the sliced tomatoes, for a minute, pour the tomato paste and pepper, leave for 2 minutes.
Pour the garlic, carrot, cabbage, grinded crayfish and stir; allow the stew to cook, then pour the prepared stew into the boiled Catfish, add seasoning, and salt to taste.
Stir and leave for 2-3 minutes. Reduce the heat and re-season to taste, cover partly with lid and leave to simmer slowly. Now the Catfish stew is ready to be served and enjoyed with foods like plain boiled rice, boiled yam, Garri, pounded yam and so on. Catfish is an African food with a spicy nature; hence, you may want to include chilled drinks in the serving options.