Dahomey Fish Stew

Dahomey fish stew is a Beninese dish made from fillets of firm, low-fat fish that have been rolled in flour and fried in oil until golden brown. They are then combined with cooked onions and tomatoes and simmered until the dish is ready to serve, ideally with rice.

The Dahomey Fish Stew's recipe is quite simple. Fillets are used in this traditional Beninese dish. The fillets are derived from a low-fat, firm fish. These are then dipped in flour before being deep-fried. The fried ingredients are mixed with tomatoes and onions and served over rice.

The dish is named after Dahomey, which was the name given to Benin in the early 1970s when the first recipe for this stew was published.