Lake Victoria Fish Stew with Cassava
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.
Ingredients
- 1.2 lbs fresh tilapia fillets
- 2 cups peeled and diced cassava root
- 3 medium, chopped tomatoes
- 1 large, finely diced onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp tomato paste
- 1/2 cup coconut milk
- 2 cloves minced garlic
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat tilapia fillets dry and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Heat a large pot over medium heat, add 1 tbsp coconut oil, and sauté onion and garlic until translucent (3-4 minutes).
- Step 3: Stir in tomato paste and cook for 1 minute, then add chopped tomatoes and simmer for 5 minutes until tomatoes break down.
- 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.
- Step 5: Gently place fish fillets on top of the stew. Cover and cook for 8 minutes until fish is opaque and flakes easily.
- Step 6: Stir in coconut milk and chopped cilantro, cooking for 2 more minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
