Entree: Gabon – Poisson à la Gabonaise (Gabonese-style fish stew cooked in palm oil with tomato, aromatics, and leafy greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 fish fillets, approx. 8 oz (225 g) each (firm white fish such as tilapia or snapper)
- 3 tbsp (45 ml) red palm oil
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 1 large tomato, chopped (about 6 oz (170 g))
- 1 tbsp (15 ml) tomato paste
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, grated
- 1 small Scotch bonnet or habanero pepper, whole or chopped (use whole for mild heat, chopped for hotter)
- 1 bouillon cube (Maggi or similar) or 1 tsp (5 g) fish bouillon powder
- 1 cup (240 ml) fish stock or water
- 2 cups (60 g) chopped cassava leaves or fresh spinach (saka-saka substitute)
- 2 tbsp (30 ml) lemon juice or 1 small lime, juiced
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Show original ingredient measurements

- 2 fish fillets, approx. 8 oz (225 g) each (firm white fish such as tilapia or snapper)
- 3 tbsp (45 ml) red palm oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 large tomato, chopped (about 6 oz / 170 g)
- 1 tbsp (15 ml) tomato paste
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 small Scotch bonnet or habanero pepper, whole or chopped (use whole for mild heat, chopped for hotter)
- 1 bouillon cube (Maggi or similar) or 1 tsp (5 g) fish bouillon powder
- 1 cup (240 ml) fish stock or water
- 2 cups (60 g) chopped cassava leaves or fresh spinach (saka-saka substitute)
- 2 tbsp (30 ml) lemon juice or 1 small lime, juiced
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Heat the red palm oil in a large skillet or Dutch oven over medium heat until shimmering. Add the sliced onion and cook until soft and translucent, 5–7 minutes. Stir in the garlic, grated ginger, and whole or chopped hot pepper and cook 1–2 minutes until fragrant. Add the chopped tomato and tomato paste, breaking down the tomato with the back of a spoon; cook until the mixture becomes saucy, about 5 minutes. Crumble in the bouillon cube or add fish bouillon powder and stir to combine.
2. Pour in the fish stock or water and bring the sauce to a gentle simmer. Nestle the fish fillets into the sauce, spooning some sauce over the tops, and simmer uncovered 6–10 minutes depending on fillet thickness, until the fish is opaque and flakes easily. Add the chopped cassava leaves or spinach in the last 3–4 minutes of cooking so they wilt but remain bright. Finish with lemon juice, salt and pepper to taste, and garnish with chopped parsley or cilantro. Serve hot with rice, boiled plantain, or fufu.