DAHOMEY FISH STEW

Recipe 27

Serves as estimated

Dahomey one major part of the African kingdom (part of the region called the "Slave Coast") that flourished in the 18th and 19th centuries in what is now Benin.

The modern nation of Benin was then known as Dahomey in the early 1970's.

two porgies (or sea bream, scrup, tilapia, or any firm, low-fat flesh fish), one to two pounds each; cleaned flour

salt, black pepper, to taste

one quarter cup palm oil or vegetable oil

two onions, finely chopped

two tomatoes, chopped

one cup fish stock or water

red pepper flakes or cayenne pepper (optional)

-Cut the fish crosswise, into two-inch sections. Mix the flour, salt, and pepper in a bowl. Roll the fish in the flour mixture.

-Heat the oil in a pan or skillet .

-Cook the fish in the oil, turning it until it is golden brown all over.

-Remove the fish and set aside.

-Fry the onions in the skillet for a few minutes. Add the tomatoes.

Stir and cook for about ten minutes.

Add the fish stock (or water). Reduce heat, cover and simmer for ten minutes more.

-Return the fish to the skillet.

-Add red pepper if desired.

-Simmer for twenty to thirty minutes.

-Fish stew may be Served with Rice or other such varieties as Spaghetti, Macaroni.