Dahomey Fish Stew

Dahomey was an 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 known as Dahomey in the early 1970's when this recipe was published.

What you need

• 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)

What you do

• 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 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. Serve with Rice.