Fish Stew with Fufu

Ingredients

• 3 lbs of Golden Pompano fish cleaned and sliced into 3 large pieces
• 1.5 lbs of fresh tomato, blended
• 1 medium can of tomato paste
• ½ lbs fresh peel garlic
• 2 cluster of ginger root
• ¼ cup FUFU n’ Sauce curry
• ¼ cup of vegeta seasoning
• 1 cup of cooking oil
• ¼ cup of salt
• 3 large habanero, sliced
• Sweet mini peppers, sliced into half and seeds removed
• 1 cups of green onions chopped
• 1 small onion, sliced
• 1 tsp of baking soda
• 4 cups of plantain flour
• 1 cup of yam flour
• 4 cups of water

Instructions

1. 1
   Wash fish and add to a colander to drain.
2. 2
   Blend garlic, ginger, FUFU n’ Sauce curry, and salt to a thick batter consistency. Reserve ¼ cup for tomato sauce.
3. 3
   Add blended mixture to the fish, and make sure all sides of the fish are coated well. Let marinate in the colander while you make the sauce.
4. 4
   In a saucepan over high heat add 1 cup of cooking oil.
5. 5
   Add tomato paste and stir for about 6 minutes until completely mixed.
6. 6
   Add remaining blended garlic, ginger and curry mixture to the pan containing tomato paste and mix for 2 minutes.
7. 7
   Add freshly blended tomatoes to the same saucepan and bring to a simmer for about 10 minutes.
8. 8
   Add baking soda and mix which will reduce the acidity of the tomatoes.
9. 9
   Let the tomato sauce simmer for an additional 10 minutes.
10. 10
    Add marinated fish to tomato sauce, without the liquid.
11. 11
    Add sliced sweet mini peppers, green onions, sliced onions and habanero to the pot.
12. 12
    Let it cook for an additional 10-15 minutes until the fish is cooked thoroughly. Stir gently so the fish does fall apart.
13. 13
    To make fufu, add 4 parts plantain flour to 1 part yam flour in a medium saucepan.
14. 14
    Add 3 cups of water and mix the batter to look like thin pancake batter. If the batter looks too thick add a small amount of water as needed.
15. 15
    Add mixture to medium-high heat and use a wooden spoon or paddle to stir constantly until fufu starts to thicken. The key is to constantly move the bottom mixture to the top.
16. 16
    Reduce to medium heat so the fufu does not burn as you continue to stir for about 15-20 minutes.
17. 17
    Serve fish stew with side of fufu.