Ingredients with Measurements:
- 2 pounds African longfin eel, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups canned diced tomatoes
- 1 cup water
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté for 5 minutes, or until softened.
3. Add the minced garlic and sauté for 1 minute, or until fragrant.
4. Add the ground cumin, paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir to combine and cook for 1 minute.
5. Add the diced tomatoes, water, and tomato paste. Stir to combine and bring to a simmer.
6. Add the bite-sized pieces of African longfin eel to the pot and stir to coat with the tomato and onion mixture.
7. Cover the pot and simmer for 20-25 minutes, or until the eel is cooked through and tender.
8. Stir in the chopped fresh cilantro and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 11g
- Carbohydrates: 15g
- Protein: 30g
- Fiber: 4g
- Sugar: 8g
- Sodium: 540mg
Substitutions for ingredients:
- African longfin eel can be substituted with any firm white fish, such as cod or halibut.
- Fresh cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Use diced canned or fresh tomatoes instead of canned diced tomatoes.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and tricks:
- Be sure to cut the eel into bite-sized pieces to ensure even cooking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with crusty bread or over rice for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Crusty bread or rice
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
Troubleshooting advice:
- If the stew is too thick, add more water or chicken broth to thin it out.
Food safety advice:
- Be sure to cook the eel to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- African longfin eel is a popular ingredient in West African cuisine, where it is often used in stews and soups.
Flavor profiles:
- Spicy, savory, and slightly tangy
Serving suggestions:
- Serve hot with crusty bread or over rice for a complete meal.
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Taste: Savory, Tangy, Herbaceous, Spicy, Umami