African Seafood Stew (Kejenou) Recipe

Serves/Makes: 4 - 6

Ingredients:

  • 1 pound orange roughy fillet, cut in chunks
  • 1 large onion, chopped
  • 2 green peppers, chopped
  • 1 cup bouillon + 1 extra teaspoon bouillon granules
  • 8 parsnips, sliced
  • 1 (28 ounces) can Italian style (plum) tomatoes
  • 1/2 teaspoon cayenne pepper, or to taste
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 pound fresh green beans, sliced, or 1 cup frozen green beans
  • Cooked whole grains (optional)
How to cook African Seafood Stew (Kejenou):
  • Cook the onion and green peppers in the bouillon for 5 minutes to softern.
  • Add the parsnips, tomatoes and spices and cook 10-15 minutes or until the parsnips are just tender.
  • Add the green beans and simmer 5 minutes add the fish chunks and simmer 5 minutes more, or until the fish is firm and no longer translucent, and the green beans are crisp-tender.
  • Serve over whole grains.

Hint:

Don't be afraid to substitute tilapia, flounder, or any other firm white fish for orange roughy.

This recipe for African Seafood Stew (Kejenou) serves/makes: 4 - 6

The African Seafood Stew (Kejenou) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Orange Roughy (more Orange Roughy recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: African (more African recipes)

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