How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can cassava be substituted?

Yes, you can use sweet potatoes or yams instead.

Can I make this dish ahead?

The cassava and sauce can be prepared a day in advance; just cook the fish fresh for best results.

Is there a vegetarian alternative?

Substitute the fish with firm tofu or chickpeas for a vegetarian version.

How do I reheat this dish?

Gently reheat on the stovetop over low heat to avoid overcooking the fish.

Zanzibar Spiced Coconut Fish Pot with Cassava

Name: Zanzibar Spiced Coconut Fish Pot with Cassava
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: White fish fillets (tilapia or snapper), skinless; Ground cumin; Ground coriander; Turmeric powder; Ground cinnamon; Garlic, minced; Ginger, grated; Salt and pepper; Vegetable oil; Onion, finely chopped; Red bell pepper, sliced; Coconut milk; Tamarind paste; Tomato paste; Juice of lime; Cassava, peeled and cut into chunks; Salt; Water

A flavorful Tanzanian delight packed with spices and creamy coconut.

Dive into the rich and aromatic world of Zanzibar with this spiced coconut fish pot, perfectly paired with tender cassava for an authentic taste of East Africa.

1 h 30 min
4
Intermediate

Ingredients

Fish Marinade

White fish fillets (tilapia or snapper), skinless

500g

Ground cumin

1 tablespoon

Ground coriander

1 tablespoon

Turmeric powder

1 teaspoon

Ground cinnamon

1 teaspoon

Garlic, minced

2 cloves

Ginger, grated

1-inch piece

Salt and pepper

To taste

Coconut Sauce

Vegetable oil

1 tablespoon

Onion, finely chopped

Red bell pepper, sliced

Coconut milk

400ml

Tamarind paste

1 tablespoon

Tomato paste

1 tablespoon

Juice of lime

1 lime

Cassava

Cassava, peeled and cut into chunks

800g

Salt

1 teaspoon

Water

Enough to cover cassava

Preparation

Marinating the Fish

Combine spices

In a bowl, combine cumin, coriander, turmeric, cinnamon, garlic, ginger, salt, and pepper.

Marinate fish

Coat the fish fillets with the spice mix and let marinate for at least 30 minutes.

Chill

Keep the marinated fish in the refrigerator until ready to cook.

Preparing the Cassava

Boil cassava

Place cassava chunks in a large pot and cover with water.

Be sure to remove the tough, fibrous core from the cassava before cooking. Add a little lime juice to the boiling water to enhance the cassava's flavor.

Simmer cassava

Add salt and bring to a boil. Reduce heat and simmer until cassava is tender, about 20 minutes.

Drain and keep warm

Drain and set aside, keeping warm.

Cooking Process

Sauté Vegetables

Heat oil in a large pan and sauté onions and bell peppers until soft.

Medium heat for 10 minutes.

Simmer Coconut Sauce

Pour in coconut milk, tamarind paste, and tomato paste. Simmer for 10 minutes.

Low heat for 10 minutes.

Cook the Fish

Add marinated fish to the coconut sauce, cook until the fish is opaque and flakes easily with a fork, about 5-7 minutes.

Cook for 5-7 minutes.

Plating & Serving