Casamance Stew

Page 30

| Course Type: Soups and Stews

(1 review)

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Recipe Review

This is a West African-inspired dish. As the recipe is written, there is a bit too much vinegar, but if you cut it down to 4-6 tablespoons (60-90 mL), it is better. Also, only cook the stew for about 5 minutes after adding the fish, not the 15 minutes suggested in the recipe. The fish would be way overcooked if you cooked it that long.

I made the stew once with freshly-caught triggerfish and it was fantastic. It also has sweet potatoes, garlic, onion and chilis in it. Flavorful and assertive.

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