ZamnèAcacia Seed and Smoked Fish Stew
A rustic stew made from zamnè seeds simmered until tender in a tomato and onion base. Smoked fish and fermented locust bean seasoning give the dish a strong savory backbone typical of traditional home cooking.
Prep
20m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 320gZamnè Seeds (rinsed and soaked overnight)
- 160gOnion (finely chopped)
- 10gGarlic (crushed)
- 260gTomato (finely chopped)
- 45mlPalm Oil
- 180gSmoked Fish
- 16gFermented Locust Bean Seasoning
- 3gChili Powder
- 10gSalt
- 1.4lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Drain the zamnè seeds, place them in a pot with the water, and bring to a boil.
- 02
Lower the heat and simmer until the seeds are fully tender, keeping enough cooking liquid in the pot for the stew.
- 03
In another pot, heat the palm oil over medium heat.
- 04
Add the onion and cook until softened, then stir in the garlic.
- 05
Add the tomato and cook until it forms a thick sauce.
- 06
Stir in the smoked fish, fermented locust bean seasoning, chili powder, and salt.
- 07
Add the tender zamnè seeds with their cooking liquid and simmer until the stew is well blended and savory.
- 08
Serve hot.
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