Fisherman's Stew · Fresh Catch in Palm Oil
Fante-Fante (Fisherman's Stew)
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Unlike most Ghanaian stews built on a long-cooked tomato base, Fante-Fante is simmered only briefly around whatever fish came off the boat that morning, so the fish stays whole rather than flaking apart.
Whole small fresh fish, such as mackerel or tilapia, are simmered briefly in a light tomato-and-onion sauce enriched with red palm oil, keeping the fish intact. It's ladled over rice or eaten alongside kenkey.
Why it's made this way: Named for the Fante fishing communities of Cape Coast and Elmina, the dish reflects a coastline where the catch is landed and cooked the same day.
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Part of World of Street Food — 3248 dishes from 118 countries.
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