West African Groundnut Catfish Stew

Description

A Catfish recipe.

Ingredients

• 2 tablespoons peanut or vegetable oil
• 2 medium onions, sliced
• 1 mild green chili pepper, diced
• 1 red bell pepper, cut into ½-inch strips
• 1 small eggplant, cut into 1-inch cubes
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon white pepper
• ½ teaspoon cayenne pepper
• 1¾ cups chicken stock or canned broth
• 2 small yams, cut into 1-inch cubes
• ½ cup peanut butter
• 1 cup hot water
• 4 U.S. farm-raised catfish fillets, cut into 2-inch cubes
• ½ pound fresh okra, sliced (or 1 10-ounce package frozen cut okra, thawed)
• hot pepper sauce

Directions

1. Heat oil in a dutch oven or a large, heavy saucepan over medium heat.
2. Add onions, chili pepper and bell pepper and sauté for 8 to 10 minutes or until onions are translucent.
3. Add eggplant, garlic, salt, white pepper and cayenne pepper and sauté for 5 minutes.
4. Add chicken stock and yams and bring to a boil.
5. Mix peanut butter and hot water in a small bowl and stir into the stew.
6. Reduce heat to medium-low and simmer for 5 minutes or until broth starts to thicken.
7. Add catfish fillet pieces and okra and simmer for 10 to 12 minutes or until fish flakes easily when tested with a fork.
8. Season stew with hot pepper sauce to taste and serve.