Flair’s Fresh Fish Stew

Flair’s Fante Fante

Preparation info

  • Difficulty


  • Makes



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.


  • 1 to 1½ pounds whole fresh fish (red snapper, grouper, or cassava fish)
  • 1 lemon
  • ½ cup palm oil
  • ½ cup well-packed grated onion plus a few extra slices
  • 2 tablespoons tomato paste
  • Some slices fresh chili pepper to taste (see chart)
  • 1 teaspoon grated fresh ginger
  • ½ large shrimp-flavored seasoning cube (or substitute ground dried shrimp/crayfish)
  • Ground dried red chili pepper to taste

Pre-Seasoning for fish

  • 1 clove garlic, crushed
  • 1 heaping teaspoon grated onion
  • 1 heaping teaspoon grated fresh ginger
  • ½ large shrimp-flavored seasoning cube (or substitute ground dried shrimp/crayfish)
  • 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. 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.
  2. While the fish marinates, heat ½ cup of palm oil in a frying pan along with a few slices of onion to season it. Once the oil is hot, remove the onion slices and add the grated onion, tomato paste, and a few slices chili pepper, as desired, and sauté for about 5 minutes.
  3. Add grated ginger and the half of the seasoning cube, and adjust the seasoning by adding more salt and some ground dried red pepper to taste.
  4. Place the marinated fish in a single layer in the pan, add 1/3 cup of water and shake the pan to stir it, adding a few more slices of fresh chili pepper and another ½ teaspoon salt if desired.
  5. Cover pan and simmer until the fish is cooked, about 15 minutes. Check during the cooking and add a little more water if needed.

To serve

Fante Fante goes well with Fante kenkey, Banku, yams, rice, potatoes, etc. Flair favors serving it with boiled African yam.


Include a little white pepper or a slight dash of nutmeg (1/8 teaspoon or less).