I haven't posted anything in a while because I had a bout of Malaria. I'm all better now and so we get back to cooking!
I prepared what I have for the longest time considered to be Fante-Fante. A good friend passed by as I was uploading my pictures and promptly announced that THIS is NOT fante-fante. This sparked a heated debate, at the end of which, I was not convinced. I need further clarification, so if anyone can shed light on this, it just might lighten the strain on a very good friendship. : D
Anyway, the ingredients I used are:
4 medium size Tilapia (cut into 3 pieces each)
8 large Garden Eggs
10 Medium size Tomatoes
12 - 15 Hot peppers
2 Large Onions
3/4 cup Palm Oil
1 large Maggi Shrimp cube
1/2 teaspoon Black pepper
Crumble the Maggi cube over the Tilapia and sprinkle the black pepper and about a teaspoon of salt on it. Toss the fish gently to get the seasoning all over it. Too vigorously and the fish may start to get mashed. However fresh fish is quite firm, so gently tossing it is fine. Leave to marinate for about 10 - 15 minutes.
Bring it to a simmer and add the Tilapia. Once the fish is added, reduce the heat under the pot and stir the fish in gently, making sure as much of the fish as possible is covered by the sauce. leave it to simmer gently for another 15 minutes. Stir occassionaly to make sure it isn't sticking, but be sure not to mash up the fish. If you are sure it isn't sticking, you could even just lift the pot by the handles and give it a shake, rotating the sauce colckwise , the anti-clockwise sor of like steering. Do this until desired thickness of stew is achieved. (10 minutes)
You could also serve the Stew with boiled plantain, ripe or unripe.
It also goes well with Eba (Gari cooked with hot water) or plain rice.
Let me know you variations of this dish. Aslo please let me know if you would consider this fante-fante? and if not, what is fant-fante to you?