Name: Flair’s Fresh Fish Stew (Flair’s Fante Fante)
Yield: Makes 4 servings
Cuisine: Ghanaian
Ingredients: ½ cup palm oil; ½ cup well-packed grated onion plus a few extra slices; 1 to 1½ pounds whole fresh fish (red snapper, grouper, or cassava fish); ½ large shrimp-flavored seasoning cube (or substitute ground dried shrimp/crayfish); 2 tablespoons tomato paste; Ground dried red chili pepper to taste; 1 clove garlic, crushed; 1 heaping teaspoon grated onion; 1 teaspoon grated fresh ginger; Some slices fresh chili pepper to taste (see chart); 1 fresh chili pepper, chopped, seeded and with membranes removed, if desired (part of or a whole habanero for very hot; a jalapeno for moderately hot); 1 heaping teaspoon grated fresh ginger; 1 lemon

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

This is the version of Fante Fante served at Flair. When preparing this dish at Flair Catering, we used basically the same ingredients as other recipes for Fante Fante, but in different amounts and using different techniques to prepare a Ghana-style tomato gravy/sauce.

Ingredients

1 to 1½ pounds whole fresh fish (red snapper, grouper, or cassava fish)
1 lemon

Method

Directions

Scale (if necessary) and clean the fish, cut into 4 pieces (or in halves if using 2 fish), and wash with a little water with lemon juice squeezed into it and then shake off the extra water. Season the fish with the pre-seasoning ingredients and let marinate.
While the fish marinates, heat ½ cup of palm oil in a frying pan along with a few s