Smoked Fish and Tomato Stew with Cassava Fufu

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty Cameroonian stew featuring smoky fish simmered in a spiced tomato sauce, served alongside smooth cassava fufu. This African-inspired seafood recipe, ready in about 50 minutes, pairs smoked fish fillets, fresh tomatoes, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lb, deboned and flaked smoked fish fillets
• 5 medium, blended fresh tomatoes
• 1, blended with tomatoes red bell pepper
• 1 large, finely chopped onion
• 3 tbsp vegetable oil
• 2, minced garlic cloves
• 1 tsp, grated ginger
• 1, finely chopped scotch bonnet pepper
• 1 1/2 cups water
• 1 tsp salt
• 2 cups cassava flour
• 4 cups water for fufu

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large saucepan over medium heat. Add 1 large finely chopped onion, 2 minced garlic cloves, and 1 tsp grated ginger. Sauté for 4 minutes until fragrant and golden.
2. Step 2: Pour in blended mixture of 5 medium fresh tomatoes and 1 red bell pepper along with 1 finely chopped scotch bonnet pepper. Cook for 8 minutes until sauce thickens and darkens.
3. Step 3: Add 1 1/2 cups water and 1 tsp salt, stirring to combine. Simmer uncovered for 10 minutes.
4. Step 4: Gently fold in 1 lb flaked smoked fish, cooking for another 5 minutes to heat through without breaking the fish apart.
5. Step 5: Meanwhile, prepare cassava fufu by bringing 4 cups water to a boil in a pot. Gradually whisk in 2 cups cassava flour, stirring continuously over medium heat for 10 minutes until thick, stretchy, and smooth. Remove from heat and cover.
6. Step 6: Serve the smoked fish stew hot alongside scoops of cassava fufu for dipping.