How To Prepare Fante Fante
Enjoy one of Ghana most amazing dish called Fante Fante. The meal is mostly popular in the Central Region of Ghana, but is consumed over all the regions.
Fante Fante is made with Fresh fish of Choice and can be eaten with either cooked white Rice, Banku, or Kenkey
I am going to guide on how to make this meal at home from scratch and trust me the taste is great!
RECIPE TIPS
Hey! Avoid turning fish frequently to prevent breaking them into pieces
Chop onion, tomatoes and peppers before blending to make it easier to blend.
Kpakpo shito is a type of green chili indigenous to Ghana and Africa. It is tiny and very fragrant and not as hot as the other peppers.If Kpakpo shito is unavailable any type of green chili works fine too.
You can use the fresh shrimps whole or peel the skin and leave the head and tail.
Learn to cover sauce with lid when you have placed in the fish to allow easy incorporation to help fish release it juices
RECIPE INGREDIENTS
40ml of Zomi or Palm oil
4 Habanero chillies or 10 Kpakposhito
3 pods of Grains of Selim (Hwentia) optional
3 Onions, sliced
2 large fish of choice (Tilapia, salmon, Red snapper etc) cut into chunk pieces
1 tablespoonful of Shrimp powder
1 teaspoonful of Rosemary
500g of fresh Tomatoes
Salt to taste
Spice Mix:
30g of Ginger
2 medium sized Onion
1 tablespoonful of Aniseed / Fennel / Cumin seeds
1 large clove of Garlic
Nutmeg (optional)
DIRECTIONS ON HOW TO PREPARE FANTE FANTE
Blend spice mix ingredients together with moderate water until a smooth paste is formed.
Wash fish and place in a large bowl. Pour blended mixture over fish and toss to coat all around. Add salt and seasoning powder of choice.
Leave fish to marinate overnight or preferably 3 hours.
Under medium heat, place fish in pot and simmer for 5 minutes. Remove from fire and set aside.
Chop chillies, tomatoes, 1 onion, rosemary and add to blender. Pulse until smooth.
Pour palm oil into a sauce pan and place it over medium heat.
Add sliced onions to the oil. Cook until translucent. Pour in blended tomato mixture. Cooking for about 10 minutes, stirring continuously
Add shrimp powder, grains of selim and nutmeg. Add in steamed fish. Cook until stew thickens. Serve with banku, kenkey, ampesi or rice.
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Ingredients
40ml of Zomi or Palm oil
4 Habanero chillies or 10 Kpakposhito
3 pods of Grains of Selim (Hwentia) optional
3 Onions, sliced
2 large fish of choice (Tilapia, salmon)
1 tablespoonful of Shrimp powder
1 teaspoonful of Rosemary
500g of fresh Tomatoes
Salt to taste
Spice Mix:
30g of Ginger
2 medium sized Onion
1 tablespoonful of Aniseed / Fennel
1 large clove of Garlic
Nutmeg (optional)
Instructions
- Blend spice mix ingredients together with moderate water until a smooth paste is formed.
- Wash fish and place in a large bowl. Pour blended mixture over fish and toss to coat all around. Add salt and seasoning powder of choice.
- Leave fish to marinate overnight or preferably 3 hours.
- Under medium heat, place fish in pot and simmer for 5 minutes. Remove from fire and set aside.
- Chop chillies, tomatoes, 1 onion, rosemary and add to blender. Pulse until smooth.
- Pour palm oil into a sauce pan and place it over medium heat.
- Add sliced onions to the oil. Cook until translucent. Pour in blended tomato mixture. Cooking for about 10 minutes, stirring continuously
- Add shrimp powder, grains of selim and nutmeg. Add in steamed fish. Cook until stew thickens. Serve with banku, kenkey, ampesi or rice.
Did You Make This Recipe?
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Ingredients
40ml of Zomi or Palm oil
4 Habanero chillies or 10 Kpakposhito
3 pods of Grains of Selim (Hwentia) optional
3 Onions, sliced
2 large fish of choice (Tilapia, salmon)
1 tablespoonful of Shrimp powder
1 teaspoonful of Rosemary
500g of fresh Tomatoes
Salt to taste
Spice Mix:
30g of Ginger
2 medium sized Onion
1 tablespoonful of Aniseed / Fennel
1 large clove of Garlic
Nutmeg (optional)
Instructions
- Blend spice mix ingredients together with moderate water until a smooth paste is formed.
- Wash fish and place in a large bowl. Pour blended mixture over fish and toss to coat all around. Add salt and seasoning powder of choice.
- Leave fish to marinate overnight or preferably 3 hours.
- Under medium heat, place fish in pot and simmer for 5 minutes. Remove from fire and set aside.
- Chop chillies, tomatoes, 1 onion, rosemary and add to blender. Pulse until smooth.
- Pour palm oil into a sauce pan and place it over medium heat.
- Add sliced onions to the oil. Cook until translucent. Pour in blended tomato mixture. Cooking for about 10 minutes, stirring continuously
- Add shrimp powder, grains of selim and nutmeg. Add in steamed fish. Cook until stew thickens. Serve with banku, kenkey, ampesi or rice.