Fante Fante is a red sauce/stew made with very fresh fish. When I asked people in Ghana how to make this dish, which originated among the coastal Fante people of the Western Region, I was given multiple answers: we prepared a version at Flair Catering that was similar to a stew where some of the ingredients were first fried; another time I was instructed to use similar ingredients as Flair’s, but without frying them first (“but you never fry the fish”); finally, I was told it could be made like a simple fish light soup without any palm oil. Some people said to grind the ingredients, others to grate them; some to add ground shrimp, others not to; some to season and steam the fish first separately in a little salted water and onion; some used ginger, many did not; some people said to use seasoning cubes, but others only to use fresh sea salt; most insisted on fresh red chili peppers … it was somewhat confusing.
After sifting through all of the information, I have included two versions in this book. This first one involves no frying; the second one (opposite page) is Barbara’s version at Flair and does involve some frying. Both these stews include only a little water and are more like a sauce.
Fante Fante goes well with Fante kenkey, Banku, yams, rice, potatoes, etc.
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