This Ghanaian light seafood stew is a delicious and versatile soup that lights up the taste-buds, and perfect for those cold evenings as a starter or light lunch or dinner.
All I want today is this Light Seafood Soup, a fish stew popular in and around the coastal towns of Ghana, and indeed West Africa. Made from a base of tomatoes, onions and hearty spices, this is the stew that heralds your coming of age as a West African woman.
You know, you have joined the big league when you are able to whip up a steaming pot of light fish stew, so powerfully aromatic, it stops the street football dead in its tracks, as the young lads are drawn to the heady mix of potent herbs, and spices that characterise this simple stew.
The fish of choice is usually catfish as the main event, embellished with clams and periwinkles, brought in as the catch of the day from the sea by the local fishermen.
This recipe is incredibly simple – a fact that is not so obvious, given the complexity of the flavours in this soup. Which is a great selling point because any recipe that can catapult one into Nigella Lawson territory (at least to my guests) without the associated culinary skill to boot, is a sure keeper!
I kid you not about this recipe lighting up your taste buds. The combination of lemongrass, fennel and cilantro delivers a base that is sensually aromatic, while the harissa paste delivers just the right amount of spicy kick that a fish dish needs.
Serve it with some African cornmeal mush (Ugali) or fufu, or just a piece of rustic bread to soak up the sauce. There’s nothing like a plate of Ghanaian Seafood Soup to light up the taste buds.. But don´t just take my word for it.
The proof of the pudding is in the eating!
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