Smoked Fish and Tomato Stew with Cassava Fufu

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

A hearty Cameroonian stew featuring smoky fish simmered in a spiced tomato sauce, served alongside smooth cassava fufu. This african-inspired seafood ready in about 50 minutes pairs deboned and flaked smoked fish fillets, medium, blended fresh tomatoes, blended with 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.

Prep: 15 min Cook: 35 min Serves 4 African cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Smoked Fish and Tomato Stew with Cassava Fufu take to make?

Total time is about 50 minutes (15 min prep + 35 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 Smoked Fish and Tomato Stew with Cassava Fufu?

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 large, finely chopped onion from drying out.

Can I substitute ingredients in Smoked Fish and Tomato Stew with Cassava Fufu?

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 Smoked Fish and Tomato Stew with Cassava Fufu 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 Smoked Fish and Tomato Stew with Cassava Fufu?

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.

Related recipes