Lanmoumou

Name: Lanmoumou
Prep time: 25 min
Cook time: 40 min
Total time: 95 min
Yield: 4
Cuisine: Togo
Ingredients: 800 g fresh skinless boneless tilapia fillets in 4 thick portions; 500 g chopped tomatoes; 200 g onion: 80 g for marinade and 120 g for sauce; 12 g garlic; 10 g peeled fresh ginger; 20 g tomato paste; 30 ml food-grade red palm oil; 5 g fresh chilli; 3 g salt; 1 g black pepper; 300 ml water

🐟 Fresh fish simmered in tomato sauce with red palm oil.

Ingredients

800 g fresh skinless boneless tilapia fillets in 4 thick portions
500 g chopped tomatoes
200 g onion: 80 g for marinade and 120 g for sauce
12 g garlic
10 g peeled fresh ginger
20 g tomato paste
30 ml food-grade red palm oil
5 g fresh chilli
3 g salt
1 g black pepper
300 ml water

Preparation

Check fillets and remove remaining bones. Finely chop or blend 80 g onion with garlic, ginger, chilli, salt and pepper. Coat fish, cover and marinate 30 minutes in refrigerator.

Slice remaining 120 g onion. Warm red oil gently in wide pan. Cook onion 6 minutes, paste 2 minutes stirring, then add tomatoes and water.

Simmer tomato base uncovered about 15 minutes stirring until already thickened.

Add 4 fish portions and marinade to simmering sauce. Partly cover and cook gently 10–15 minutes without stirring with spoon. Check at least 63 °C in each thick piece; flesh opaque and separates easily.

Serve immediately in 4 plates with sauce using clean wide spatula. Reference: 25 minutes preparation, 40 cooking, 30 marinade, total 1 hour 35. No bicarbonate, cube, fermented fish or leaves.