Lake Victoria Fish Stew with Cassava

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty stew featuring freshwater fish and cassava, reflecting Tanzania's lake-region cuisine. This east african-inspired seafood ready in about 50 minutes pairs fresh tilapia fillets, peeled and diced cassava root, medium, chopped tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 East African cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat tilapia fillets dry and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  2. Step 2: Heat a large pot over medium heat, add 1 tbsp coconut oil, and sauté onion and garlic until translucent (3-4 minutes).
  3. Step 3: Stir in tomato paste and cook for 1 minute, then add chopped tomatoes and simmer for 5 minutes until tomatoes break down.
  4. Step 4: Add cassava, 2 cups water, 1/2 tsp sea salt, and 1/4 tsp black pepper. Bring to a gentle boil and simmer covered for 12 minutes until cassava is tender.
  5. Step 5: Gently place fish fillets on top of the stew. Cover and cook for 8 minutes until fish is opaque and flakes easily.
  6. Step 6: Stir in coconut milk and chopped cilantro, cooking for 2 more minutes until heated through.

Frequently asked questions

How long does Lake Victoria Fish Stew with Cassava take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lake Victoria Fish Stew with Cassava?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh tilapia fillets from drying out.

Can I substitute ingredients in Lake Victoria Fish Stew with Cassava?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lake Victoria Fish Stew with Cassava for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lake Victoria Fish Stew with Cassava?

East African seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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