“Leading a race does not mean that you will win it.”
Zambian Proverb

It’s a chilly, wintery, blustery sort of day. Even the trees shudder, their leaves falling down in chatterings. Thankfully, Zambia makes quick work of dissipating the cold, with this Spiced Tilapia Stew.  Each bite pops with fresh lime juice, tomatoes, and Napa cabbage.

A dusting of cumin, mustard seeds, fresh ginger and garlic give the broth depth.

But it’s the Thai Bird chilies that’ll clear your sinuses.  Even just one in the pot promises a mellow tingle in every spoonful.

This is another kind of DIY soup, because of the garnishes.

Children will especially enjoy squeezing lime juice on their soup and sprinkling their bowl with parsley.  Adults will enjoy seeing how many Thai Bird chili peppers they can handle. My husband added an entire sliced chili to his bowl; though he was sniffling and coughing from the heat, he then proceeded to add more.

A note on the Tilapia: traditional Zambian stews often use dried tilapia. We’ve used fresh because it’s more readily available here in Tulsa. Either one will add great flavor, though dried fish will add a chewier texture.

A resident fisherman enters Lukanga Swamp about 60 km west of Kabwe, Zambia. Photo DBrianWilson.

Adapted from Marcus Samuelsson’s “Discovery Of A Continent – Foods, Flavors, And Inspirations From Africa.” In Marcus’ version, he adds a cup of rice and a few other spices. Consider adding some rice for a heartier meal. 

Serves 6

Ingredients:

1 large onion, chopped
4 cloves garlic, quartered
1 inch fresh ginger, peeled and grated
Thai Bird chili peppers, to taste
1 tsp ground cumin
1 tsp mustard seeds
1 tsp pepper
peanut oil (vegetable oil may be substituted)

2 lbs tilapia filets (boneless)
4 tomatoes, chopped
1 head Napa Cabbage, shredded
juice of two limes
2 quarts water
salt, as needed

Garnish:

chopped parsley or cilantro
sliced Thai Bird chili peppers
lime slices

Method:

Hello Zambia! Are you ready to get cooking?

Zambian children in the countryside. Photo by Florence Devouard.

This recipe can be as simple as some fish, water, and tomatoes in a pot, or you can go all out with the spices as Samuelsson teaches.

In a large pot, fry the onion in peanut oil. When softened, add on the garlic, ginger, chilies, cumin, mustard seeds, and pepper. Cook a few more minutes, until fragrant.

Then, add the tilapia, chopped tomatoes, napa cabbage, lime juice, water, and salt.

A note on the salt: you’ll want to use a lot to balance out the tart lime juice (think the way the salt on a glass of margarita works), so don’t be shy about this!

Simmer 15 minutes, or until the fish flakes apart easily (use your spoon to break apart the fillets into desired portions.

Taste and adjust seasoning, adding more salt as  needed.

Serve with a sprinkling of herbs, lime wedges, and chili peppers, as desired.

How many chili peppers can you handle?

One? Two? None?

I’m a half chili pepper girl, when it comes to this soup.

Zambia's Spiced Tilapia Stew

Votes: 1 Rating: 3 You: Rate this recipe!

Print Recipe

A note on the Tilapia: traditional Zambian stews often use dried tilapia. We've used fresh because it's more readily available here in Tulsa. Either one will add great flavor, though dried fish will add a chewier texture.

• CourseSoups
• LifestylePotluck Friendly
• Food TypeMr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Seafood, Spicy

Servings

6 people

Servings 6 people

Zambia's Spiced Tilapia Stew Votes: 1 Rating: 3 You: Rate this recipe! Print Recipe A note on the Tilapia: traditional Zambian stews often use dried tilapia. We've used fresh because it's more readily available here in Tulsa. Either one will add great flavor, though dried fish will add a chewier texture. CourseSoups LifestylePotluck Friendly Food TypeMr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Seafood, Spicy Servings 6 people Servings 6 people

Ingredients

• 1 large onions , chopped
• 4 cloves garlic , quartered
• 1 inch ginger , fresh, peeled and grated
• Thai bird chili peppers , to taste
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 1 tsp pepper
• peanut oil , vegetable oil may be substituted
• 2 lb tilapia , fillets, boneless
• 4 tomatoes , chopped
• 1 head napa cabbage , shredded

Garnish

• parsley , fresh, chopped -OR-
• fresh cilantro , fresh, chopped
• Thai bird chili peppers , sliced
• lime , sliced

Servings: people

Units:MetricUS Imperial

Instructions

1. In a large pot, fry the onion in peanut oil.
2. When softened, add on the garlic, ginger, chilies, cumin, mustard seeds, and pepper. Cook a few more minutes, until fragrant.
3. Add the tilapia, chopped tomatoes, napa cabbage, lime juice, water, and salt. Simmer 15 minutes, or until the fish flakes apart easily.
4. Taste and adjust seasoning, adding more salt as needed.
5. Serve with a sprinkling of herbs, lime wedges, and chili peppers, as desired.