As promised in February when the blog turned two, I am bringing you recipes every other week. Are you loving this change? Have you tried any of the recipes yet? Anywho, welcome!! Go on grab a cup of tea or coffee and let me show you how to cook this Sierra Leonean fish stew and a side dish called agidi. Back in Sierra Leone we use blended fermented maize to cook the agidi. As you know I now live down under and nobody got time for soaking, blending and fermenting for three days before cooking (geez, I am exhausted already) so I buy the corn dough from my African grocery store and bingo!!!
The ingredients I used are
For the Agidi: 2 cups corn dough, 1 tbs corn flour, 1 large lime, 3 cups water. For the stew: 1 large snapper, 1 medium sized barracuda, 2 medium brown onions (1 sliced, 1 blended) 3 medium fresh tomatoes, 2 tbs tomato paste, habanero chili, spring onions, shrimp stock cubes, black pepper, vegetable oil
To cook the agidi, sieve the corn dough with water and set aside for 5 minutes. the corn will settle to the bottom of the bowl. strain away almost all of the water then add two cups of water and pour into a pot then add lime (I do this because back home, the fermentation gives the agidi a slight sour taste). Cook over medium heat, mixing continuously till it becomes thick (it will have the consistency of porridge). Now mix 1 tbs of corn flour with three tbs of water and add to the agidi, mix thoroughly and cook for two minutes, then spoon into molds (back home we wrap it in banana leaves) and allow to set in the fridge or cool place.
After frying all of the fish, add the sliced onions and sautee for 3 minutes.
Then add spring onions.
Then add blended onions
blended fresh tomatoes and chili and cook for 5 minutes
Now add stock cubes ( I photographed 6 but used 4)
2 tbs tomato paste and cook for 5 minutes
Now add 1/2 cup water
And fried fish, cover and simmer for 10 minutes over medium heat. Serve with Agidi. Enjoy.