Guinean Spiced Fish Stew

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Djoumba is a beloved Guinean fish stew simmered in red palm oil with tomatoes, okra, eggplant, and fiery scotch bonnet peppers. Tender chunks of white fish soak up the fragrant, lightly spicy sauce, making it a comforting main course served over rice or alongside fufu.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 38 gProtein
• 720 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 35 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the fish

• 1.5 lbs firm white fish fillets (snapper or grouper), cut into 2-inch chunks
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Juice of 1 lime

For the stew base

• 3 tbsp red palm oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 scotch bonnet peppers, seeded and finely chopped
• 3 medium ripe tomatoes, diced
• 2 tbsp tomato paste

For the vegetables and finishing

• 1 cup fresh okra, sliced into 1/2-inch rounds
• 1 small eggplant, peeled and cubed
• 1 bay leaf
• 1 small Maggi or bouillon cube, crushed
• 1/2 tsp dried thyme
• 1 cup water or fish stock
• Salt to taste
• 2 tbsp chopped fresh parsley or cilantro

Directions

1. Season the fish chunks with salt, pepper, and lime juice. Set aside for 10 minutes while you prepare the stew base.
2. Heat the palm oil in a heavy pot over medium heat until shimmering. Add the chopped onion and cook for 4-5 minutes until soft and translucent.
3. Stir in the garlic, ginger, and scotch bonnet peppers. Cook for 2 minutes until very fragrant, taking care not to burn the garlic.
4. Add the diced tomatoes and tomato paste. Mash the tomatoes with a wooden spoon and simmer for 6-8 minutes until the mixture thickens and the oil begins to separate at the edges.
5. Add the okra, eggplant, bay leaf, crushed bouillon cube, thyme, and water or fish stock. Stir well, cover, and simmer for 10 minutes until the vegetables are just tender.
6. Gently nestle the fish chunks into the bubbling stew and spoon some of the sauce over them. Cover and simmer gently for 10-12 minutes until the fish flakes easily with a fork.
7. Uncover and cook for 2 more minutes to slightly reduce the sauce. Taste and adjust salt, then remove the bay leaf.
8. Sprinkle with chopped parsley and serve immediately with steamed white rice, attiéké, or fufu.

Cook’s Notes

• For the most authentic flavor, substitute half the fresh fish with smoked mackerel or smoked herring and flake it into the stew before serving.
• Palm oil gives Djoumba its characteristic deep red color and earthy flavor; if substituting, use a neutral oil plus 1/2 teaspoon of paprika for color.
• Leave the seeds in the scotch bonnets if you want true Guinean heat, or remove them for a milder dish.
• Okra can be omitted if unavailable, but it adds the traditional slight thickening and texture to the sauce.
• This stew tastes even better the next day once the flavors have melded, so consider making it a few hours ahead or saving leftovers.

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