Eggplant and Seafood Stew from Ghana Recipe

Name: Eggplant and Seafood Stew from Ghana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds eggplant, peeled and diced; 2 medium size onions, chopped; 9 ounces small okra, bottoms trimmed; 1 green bell pepper, seeded and chopped; 1 medium size, ripe tomato, peeled, seeded, and chopped; 1 cup water; 2 1/4 teaspoons salt; 1 teaspoon freshly ground black pepper, or to taste; 1 teaspoon cayenne pepper; 1/4 cup peanut oil; 2 pounds flat white fish fillets, such as sole, red snapper, or John Dory; 1 pound fresh shrimp with their heads on or 1/2 pound previously frozen headless shrimp, shelled

Servings: persons

2 pounds eggplant, peeled and diced
2 medium size onions, chopped
9 ounces small okra, bottoms trimmed
1 green bell pepper, seeded and chopped
1 medium size, ripe tomato, peeled, seeded, and chopped
1 cup water
2 1/4 teaspoons salt
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon cayenne pepper
1/4 cup peanut oil
2 pounds flat white fish fillets, such as sole, red snapper, or John Dory
1 pound fresh shrimp with their heads on or 1/2 pound previously frozen headless shrimp, shelled

1
In a large casserole or stew pot, put the eggplant, half of the onions, the okra, green pepper, tomato; water, salt, black pepper, and cayenne.
2
Cover and turn the heat to high, stirring occasionally.
3
Once the vegetables are boiling vigorously, about 10 minutes, reduce the heat to low and simmer until all the vegetables are tender, about 30 minutes.
4
Pass the vegetables through a food mill and set aside.
5
Preheat the oven to 350F.
6
In a large casserole or Dutch oven, heat the peanut oil over medium-high heat.
7
Cook the remaining onion until translucent, stirring, about 5 minutes.
8
Remove from the heat.
9
Spread the pureed vegetables over the onion, then arrange the fish and shrimp on top.
10
Bake until fish flakes and the shrimp are orange, about 30 minutes.
11
Serve from the casserole.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds eggplant, peeled and diced, 2 medium size onions, chopped, 9 ounces small okra, bottoms trimmed, 1 green bell pepper, seeded and chopped, and more.

Yes, Eggplant and Seafood Stew from Ghana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant and Seafood Stew from Ghana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions