African Seafood Recipes, Page 2

A tour of Africa through seafood: 71 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
71 recipes · showing 49 to 71
M'tsolola (Fish, Plantain and Coconut Stew)Moroni, Comoros · medium · 1 hFish poached with green plantain and cassava then finished in fresh coconut milk, the island stew of the Comoros.
Pescado Frito con Plátanos MadurosMalabo, Equatorial Guinea · easy · 45 minWhole fish marinated in lime and garlic and pan-fried until crisp, served with sweet caramelised fried plantains.
Potato Greens (Palava Sauce)Monrovia, Liberia · easy · 50 minFinely chopped sweet potato leaves simmered in a seasoned red palm oil broth with smoked fish, served over rice.
Pastel com Diabo DentroSantiago (Praia), Cape Verde · medium · 1 h 5 minA crisp corn-dough pastry with a spicy tuna filling, whose fiery name means 'pastry with the devil inside'.
Salad Pwason Fime (Smoked Fish Salad)Victoria, Seychelles · easy · 20 minFlaked smoked fish tossed raw with sour green mango, red onion, tomato, and chili in a bright lime and oil dressing.
Slata Mechouia (Tunisian Grilled Pepper Salad)Tunis, Tunisia · easy · 1 hGreen peppers, chilies, tomatoes, onion and garlic charred over a flame, peeled and chopped fine with caraway and olive oil, then crowned with tuna, egg and olives.
Kwacoco Bible (Cameroonian Cocoyam Parcels)Southwest (Buea), Cameroon · medium · 2 hFinely grated cocoyam mixed with red palm oil, smoked fish, crayfish, greens and hot pepper, wrapped in banana leaves and steamed into firm, savory parcels.
Envuelto de Calabaza (Equatoguinean Pumpkin-Seed Parcels)Malabo, Equatorial Guinea · medium · 2 h 40 minGround pumpkin seeds beaten with water, smoked fish, onion and hot pepper into a thick paste, wrapped in banana leaves and cooked slowly into firm, savoury parcels.
Ebbeh (Gambian Cassava and Seafood Soup)Banjul, The Gambia · medium · 1 h 15 minCassava boiled and pounded with hot pepper into a thick, tangy soup with palm oil, tamarind and lime, loaded with smoked fish, crab and shrimp.
Fataye (Mauritanian Tuna Turnovers with Tomato Sauce)Nouakchott, Mauritania · medium · 2 h 30 minHalf-moon pastries filled with tuna cooked with onion, peppers and tomato, fried golden and served with a spicy onion and tomato sauce for dipping.
Pitche-Patche (Bissau-Guinean Oyster and Rice Soup)Bissau, Guinea-Bissau · medium · 1 h 15 minOysters poached in a light tomato broth thickened with a little broken rice, finished with lemon juice and a touch of piri-piri.
Pastels (Senegalese Fish Turnovers)Dakar, Senegal · medium · 2 h 35 minSmall half-moon turnovers of soft pastry filled with poached white fish and a garlicky parsley and chili rof, fried golden and dipped into a peppery onion and tomato sauce.
Shito (Ghanaian Black Pepper Sauce)Greater Accra, Ghana · medium · 1 h 15 minOnion, ginger, garlic and tomato fried down in plenty of oil with dried chili, dried fish and dried shrimp until almost black, a fiery, savoury relish eaten a spoonful at a time with kenkey, rice and waakye.
Smoked Snoek PâtéWestern Cape, South Africa · easy · 1 h 20 minFlaked smoked snoek folded into cream cheese and sour cream with sharp Cheddar, parsley, lemon and white pepper, a Cape classic spread thickly on toast or roosterkoek.
Omek Houria (Tunisian Spicy Carrot Salad)Tunis, Tunisia · easy · 40 minBoiled carrots crushed coarsely with garlic, harissa, caraway and olive oil, topped with tuna, egg and black olives, a fiery orange salad served with bread, fried fish or grilled meat.
Fricassé (Tunisian Fried Tuna Rolls)Tunis, Tunisia · medium · 2 h 50 minSmall, soft rolls of enriched yeast dough, deep-fried until golden, split and stuffed with harissa, tuna, potato, hard-boiled egg and olives.
Rissóis de Camarão (Mozambican Shrimp Turnovers)Maputo, Mozambique · medium · 2 hHalf-moon turnovers of soft cooked dough filled with prawns in a creamy lemon and parsley sauce, crumbed and fried golden, a fixture of Mozambican petisco menus.
Salade Ourite (Mauritian Octopus Salad)Port Louis, Mauritius · easy · 1 h 5 minTender boiled octopus cut into pieces and tossed with sliced onion, tomato, lemon juice and oil, sharpened with green chili and coriander, served warm or cold with bread.
Sambaza (Rwandan Fried Lake Kivu Fish)Kigali, Rwanda · easy · 30 minTiny whole lake sardines dusted in seasoned flour and deep fried until crisp, piled on a plate with lemon wedges, pili-pili and a pot of mayonnaise for the table to share.
Moreia Frita (Cape Verdean Fried Moray Eel)Santiago (Praia), Cape Verde · medium · 2 h 40 minPieces of moray eel seasoned with garlic, bay leaf, pepper and hot sauce, dipped in egg and flour and fried until the skin is crisp, served with lemon as a petisco.
Salade Togolaise (Togolese Spaghetti Salad)Lomé, Togo · easy · 1 h 10 minCrisp lettuce piled with cooked spaghetti, carrots, green beans, beetroot, cucumber, tomato, hard-boiled egg and sardines, all dressed in a creamy mustard and mayonnaise vinaigrette.
Salone Pepper Soup (Sierra Leonean Fish Pepper Soup)Freetown, Sierra Leone · easy · 1 h 10 minA clear, fiery broth of blended onion and hot pepper with ginger, garlic and thyme, simmered with potato and finished with pieces of snapper, served hot in small bowls.
Aubergines aux Crevettes et Sardines (Gabonese Eggplant with Shrimp and Sardines)Libreville, Gabon · easy · 1 h 25 minSteamed eggplant, chopped and simmered with onion, green pepper, tomato, garlic, shrimp and flaked sardines into a soft, savoury stew, served warm as a first course.
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