Fante fante is notably one of those really delicious stews that are so easy to make. Every single ingredients must complement each other. The principal ingredient is the fresh seafood so every other thing is just there to complement it.
This recipe of Fante Fante is by ‘blendnwhip.com, it has a bit of fresh shrimp for texture and shrimp powder for sweetness’. Both whole red snapper and whole tilapia were used when this recipe was tested, and both were said to be delicious. Tilapia has quite a lot of bones so it’s a bit tricky when eating. Whatever fish you choose, it would still be delicious.
INGREDIENTS NEEDED
Spices
6 cloves ( pepreh )
1 calabash nutmeg ( wedia aba )
3 grains of Selim (hwentia)
1 thumb sized ginger, (I 1/2 tablespoon )
1/2 teaspoon 3fom wisa (grains of paradise )
1/2 tablespoon dried rosemary
Marinade
Toasted spices
1 large onion
1 small garlic bulb (10 cloves)
Kpakpo shito *
For the stew
2 large fresh whole tilapias/red snapper (840g total weight), each cut into 3
Leftover marinade
134g fresh shrimps, cleaned and deveined*
2 1/2 cups very thick freshly blended tomatoes , (don’t blend with water)*
1 large onion, sliced
1/2 tablespoon curry powder
1 cup palm oil
3/4 cup shrimp powder
1 small onion sliced, for garnish
Directions
Toast the spices over low heat until fragrant then set aside. Blend all the ingredients for the marinade and set aside. Pat fish cuts with a kitchen/paper towel to dry them and place in a bowl. Add 1/4 cup of the marinade to the fish and salt. Mix everything together and cover with a cling film. Set aside in the refrigerator and let marinade for at least 1 hr.
To make the stew, place a wide pan over medium heat and add the palm oil. Allow oil to heat up then add the sliced onions. Fry onions until golden then add the rest of the marinade. Cook the marinade for 4 mins or until fragrant. Stir so the bottom doesn’t burn. Add the blended tomatoes and stir. Add salt and turn the heat to low. Let it simmer for 10 minutes. Taste and adjust salt. Add the curry powder, fish cuts (including any leftover marinade) and the shrimp. Be gentle when placing the fish. Cover and allow to simmer for 6 mins then add the shrimp powder. Stir gently and cover pan. Cook until fish is cooked through, about 10 to 12 minutes then add the extra onions. Simmer for 2 mins, stir, taste and adjust salt. If stew is too thick, thin it out with a bit of water. Taste and adjust salt every time you add water.
Serve with banku, etiw or rice.
SOURCE: blendnwhip.com
