Entree: Gambia – Nyambeh Nyebbeh (A Gambian peanut and tomato stew simmered with fish and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish (tilapia, cod, or hake), skin removed and cut into 1½–2 inch (3.81 to 5.08 cm) pieces
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 2 medium onions, finely chopped (about 10 oz (280 g))
- 3 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, pierced or seeded and chopped, to taste
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) crushed tomatoes (canned) or blended fresh tomatoes
- 3 cups (720 ml) fish or vegetable stock, low-sodium
- 3/4 cup (180 g) smooth natural peanut butter
- 1 large sweet potato, peeled and cut into 1-inch (2.54 cm) cubes, about 12 oz (340 g)
- 8 oz (225 g) fresh okra, trimmed and sliced
- 2 tbsp (30 ml) lime or lemon juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bouillon cube (optional)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped, for garnish
- 1 1/2 cups (300 g) long-grain rice, uncooked, to serve

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish (tilapia, cod, or hake), skin removed and cut into 1½–2 inch pieces
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 2 medium onions, finely chopped (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 1 scotch bonnet or habanero pepper, pierced or seeded and chopped, to taste
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) crushed tomatoes (canned) or blended fresh tomatoes
- 3 cups (720 ml) fish or vegetable stock, low-sodium
- 3/4 cup (180 g) smooth natural peanut butter
- 1 large sweet potato, peeled and cut into 1-inch cubes, about 12 oz (340 g)
- 8 oz (225 g) fresh okra, trimmed and sliced
- 2 tbsp (30 ml) lime or lemon juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bouillon cube (optional)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped, for garnish
- 1 1/2 cups (300 g) long-grain rice, uncooked, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse rice under cold water and cook according to package directions to yield about 3 cups (720 ml) cooked rice; keep warm.
2. Heat peanut oil in a large heavy pot over medium heat. Add onions and sauté until soft and translucent, about 6–8 minutes. Add garlic and chopped scotch bonnet and cook 1 minute.
3. Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes and stock, stirring to combine.
4. Whisk 1/2 cup (120 ml) of the hot broth into the peanut butter in a separate bowl until smooth, then return mixture to the pot. This prevents separation and creates a creamy, integrated sauce.
5. Add sweet potato and bouillon cube if using. Bring to a gentle simmer, cover, and cook until sweet potato is nearly tender, about 12–15 minutes.
6. Gently add fish pieces and sliced okra to the pot, submerging in the sauce. Simmer uncovered on low heat until fish is cooked through and flakes easily, about 8–10 minutes. Do not stir vigorously to avoid breaking the fish.
7. Stir in lime or lemon juice, season with salt and pepper to taste, and remove from heat. Garnish with chopped cilantro or parsley.
8. Serve Nyambeh Nyebbeh hot over the cooked long-grain rice.

1. Rinse rice under cold water and cook according to package directions to yield about 3 cups cooked rice; keep warm.
2. Heat peanut oil in a large heavy pot over medium heat. Add onions and sauté until soft and translucent, about 6–8 minutes. Add garlic and chopped scotch bonnet and cook 1 minute.
3. Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes and stock, stirring to combine.
4. Whisk 1/2 cup (120 ml) of the hot broth into the peanut butter in a separate bowl until smooth, then return mixture to the pot. This prevents separation and creates a creamy, integrated sauce.
5. Add sweet potato and bouillon cube if using. Bring to a gentle simmer, cover, and cook until sweet potato is nearly tender, about 12–15 minutes.
6. Gently add fish pieces and sliced okra to the pot, submerging in the sauce. Simmer uncovered on low heat until fish is cooked through and flakes easily, about 8–10 minutes. Do not stir vigorously to avoid breaking the fish.
7. Stir in lime or lemon juice, season with salt and pepper to taste, and remove from heat. Garnish with chopped cilantro or parsley.
8. Serve Nyambeh Nyebbeh hot over the cooked long-grain rice.