Akpessi plantain

Ingredients

• 4plantains
• 5African aubergines
• 2fresh tomatoes
• 1–2, optionalchillies
• 3onions
• 3 clovesgarlic
• To tasteoil
• 50 gdried shrimp
• To tastesalt and pepper
• 2fish
• To tastegarlic and ground ginger

Instructions

1. 1

   Boil the plantain

   Peel the plantains and boil them for 20 minutes.

2. 2

   Season the fish

   Clean the fish and season with salt, pepper, garlic and ground ginger. If time allows, leave it to marinate for at least 1 hour; otherwise, continue without marinating.

3. 3

   Prepare the vegetables

   Trim the aubergines and wash the vegetables thoroughly.

4. 4

   Cook the vegetables

   Put the fresh tomatoes, aubergines, 2 onions and chilli in a small saucepan, then cover with water. Cook for 15–20 minutes.

5. 5

   Chop the aromatics

   Meanwhile, chop 1 onion and mince the garlic.

6. 6

   Fry the fish

   Deep-fry the fish in hot oil.

7. 7

   Blend the vegetables

   Once the vegetables are cooked, blend them into a purée.

8. 8

   Fry the shrimp

   Pour a few tablespoons of oil into another small pot. Add the chopped onion, garlic and dried shrimp, then fry for 1 minute.

9. 9

   Simmer the stew

   Add the blended vegetables and simmer everything for 5–10 minutes.

10. 10

    Season to taste

    Season with salt and pepper. The akpessi is ready.

11. 11

    Serve the dish

    Serve hot with the fried fish and boiled plantains.

12. 12

    Serve while hot

    Enjoy the meal while it is hot.

What is akpessi?

Akpessi is a West African-style meal built around a cooked vegetable mixture, often served alongside a starchy staple and fish. Versions vary, but aubergine, tomato and chilli give this one its savoury, gently warming character.

Here, the vegetables are boiled and blended before being simmered with onion, garlic and dried shrimp. Boiled plantain and fried fish make it a complete, substantial plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 35g protein, 83g carbs, 24g fat.

Plantain supplies most of the carbohydrates, while the fish and dried shrimp contribute protein. Oil used for frying and in the stew provides much of the fat, though the amount is not specified. For a balanced plate, serve a moderate portion of plantain alongside the fish and a generous spoonful of the vegetable stew.

The vegetables and shrimp

African aubergines: These are the main body of the stew, becoming soft enough to blend after simmering. If you have small African aubergines, use them as listed rather than substituting a different variety without adjusting for size.

Dried shrimp: Frying them briefly with the onion and garlic brings their savoury flavour into the oil before the purée goes in.

Getting the texture right

Blend the cooked vegetables until smooth or leave a little texture if you prefer a more rustic stew. Add the blended mixture to the onion and shrimp only once the vegetables are fully soft.

The finished akpessi should be thick enough to sit alongside the plantain and fish. If it looks loose, let it simmer for a little longer, stirring occasionally.

Frying the fish safely

Marinate the cleaned fish with salt, pepper, garlic and ground ginger for at least an hour if you have time. The recipe also works if you season it shortly before cooking.

Heat the frying oil before adding the fish, and lower it in carefully to avoid splashes. Fry until cooked through; the method does not specify a frying time, so check the thickest part.

Plantain timing

Boil the peeled plantains for 20 minutes, as the stew cooks. They are ready when tender enough to pierce easily with a knife.

The vegetable mixture takes 15–20 minutes to cook, followed by another 5–10 minutes of simmering. Starting both pans around the same time helps the components finish close together.

Serving the meal

Serve the warm aubergine stew with the boiled plantain and fried fish, keeping each component on the plate so you can combine them as you eat.

The plantain brings a mild, filling contrast to the savoury stew, while the fish adds another distinct texture and flavour.

Recipe notes & tips

• If marinating the fish for an hour, keep it chilled while it rests.
• Trim the aubergine stems before washing and cooking the vegetables.
• Use a small saucepan that can hold the vegetables covered with water.
• Blend the vegetables carefully while hot, following your blender's instructions for hot liquids.
• Taste the stew after simmering before adding more salt, as dried shrimp can be savoury.

Variations

• Adjust the chilli: Use one chilli for a milder stew or two for more heat.
• Keep some texture: Blend the vegetables briefly instead of puréeing them completely.
• Change the fish: Use a firm fish that holds together during frying.
• Serve with rice: Swap the boiled plantain for rice if preferred.
• Add ginger: Include a little more ground ginger in the fish seasoning for a warmer flavour.

Common mistakes to avoid

• Undercooked plantain: Keep boiling until a knife passes through the centre easily.
• Firm aubergines: Cook the vegetables until soft before blending.
• Watery stew: Simmer the blended mixture for longer to reduce excess liquid.
• Crowded frying pan: Fry the fish in batches so the pieces can cook evenly.
• Over-seasoning early: Taste the stew after adding the dried shrimp before adjusting the salt.

How to store

Refrigerate leftover stew, plantain and fish in separate airtight containers and use within 2 days. Reheat the stew and plantain until piping hot; reheat the fish gently so it does not dry out.

Frequently asked questions