Dahomey Fish Stew
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Dahomey fish stew is a Beninese dish consisting of fillets taken from firm, low-fat fish that are rolled in flour and fried in oil until golden brown. They are then combined with cooked onions and tomatoes and left to simmer until the dish is served, preferably with rice. The dish is named after Dahomey, which is how Benin was known in the early 1970s, when the first recipe for this stew was published.
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