5 West African Seafood Recipes

West African seafood recipes have two staples ingredients. The seafood used is either shrimp or fish, with the fish being primarily any white fleshed fish available. Add a few spices, standard vegetables in some form and you have a meal that is not only unusual, it is also a taste treat for family and friends.

To Make 5 West African Seafood Recipes, You Will Need

  • Shrimp
  • Tilapia filets
  • Fish stock
  • Peanut
  • Sweet potatoes
  • Curry
  • Onions
  • Garlic
  • Cabbage
  • Sweet potatoes
  • Tomatoes
  • White potatoes
  • Various spices
  • Peppers
  • Coconut milk
  • Boiled eggs
  • Stockpots, skillets, other pots and pans
  • Cooking spoons, spatulas, etc.


  1. Cook the one pound of shrimp for 2 minutes in three cups of fish stock. Remove the shrimp, using a slotted spoon and set aside to cool. Add four chopped onions, two cloves of crushed garlic, 1/4 teaspoon each of cayenne and thyme, two diced and peeled sweet potatoes, two diced white potatoes, two cups chopped cabbage, one large can diced tomatoes and 1 cup chopped, fresh parsley. Bring to a boil, turn the heat down to a simmer and cook 15 minutes.  Peel the shrimp while the mixture cooks. Cut fish into 2-inch chunks. Add the fish to the pot and cook for an additional ten minutes. Add the shrimp and cook until heated. This stew is probably the most popular West African meal.
  2. Wash and peel the shrimp. Chop three peppers, one large onion and two large tomatoes into bite sized pieces. In a large stockpot, add one can of coconut milk and heat for one minute. Add the shrimp to the milk and 2 tsp. ground curry.  Simmer for five minutes. Add the chopped vegetables and one can of tomato sauce. Cook for ten minutes, stirring occasionally. Serve over prepared rice.
  3. Cut two cleaned tilapia filets into 2-inch pieces. Heat 1/4 cup cooking oil in a heavy skillet. Roll tilapia pieces in flour and season with salt and pepper. Fry until golden brown and remove from the skillet. In the same skillet, sauté onions until clear, add two chopped tomatoes and one-cup fish stock. Cook for ten minutes. Add the fish back to the sauce and cook for an additional 20 minutes. Serve with red pepper flakes sprinkled over the fish and sauce.
  4. Mix together two chopped hot chili peppers, the juice of one lemon, one chopped onion, one clove of minced garlic, and one tablespoon of chopped parsley in a large bowl. Add one pound of cleaned and peeled large or jumbo shrimp; stir to coat each shrimp in the marinade. Refrigerate for several hours. Remove the shrimp and skewer on sticks. Roast in a 400 degree Fahrenheit oven two to three minutes per side.
  5. Pan fry shrimp or fish fillets. In a separate pan, combine one-cup peanut butter and one cup of tomato sauce. Add in one clove of mixed garlic, 1/2 onion, chopped fine and 1 tsp. chopped hot chili pepper. Pour the sauce over the shrimp or fish fillets and serve over a bed of rice.

Tips: West African cuisine is influenced by Indian, European and Asian cooking as well as continental tribal recipes. The global fishing trade has helped to deplete the fish and seafood off of the West African coast, leaving citizens with little fish to eat and sell in their own markets.

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