Dessi Lamoumou (Fresh Fish Sauce)

dessi lamoumou stew of fish and vegetables served in a bowl

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Dessi Lamoumou (Fresh Fish Sauce)

Dessi Lamoumou (Fresh Fish Sauce) is a traditional Togolese recipe for a classic stew of white grouper steaks in an onion, tomato and garlic base flavoured with chicken bouillon cubes. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Fresh Fish Sauce (Dessi Lamoumou).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

Tags : Chilli Recipes Vegetable Recipes Togo Recipes

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Ingredients:

4 white grouper (capitaine) steaks
2 onions, finely chopped
150g tomato purée
4 fresh tomatoes, quartered and de-seeded
2 carrots, chopped
1 small white cabbage, quartered
1 garlic clove, crushed
5 tbsp oil
2 chicken bouillon cubes
6 small habanero chillies, kept whole
salt and freshly-ground black pepper, to taste

Method:

Heat the oil in a pan, add the tomatoes and garlic and fry for 2 minutes. Season to taste then stir in the tomato purée and crumble in the bouillon cubes. Cook, stirring frequently, for 10 minutes.

Add 250ml water along with the carrots and cabbage pieces and cook for 15 minutes over medium heat, or until the stock has reduced.

Now add the fish, habanero chillies and the onion and cook over low heat from 10 to 15 minutes.

Serve hot with rice, plantains or yams.