Ghanaian Fish Stew

Bring the sauce to a gentle simmer over medium heat, cover, and cook for 10 to 15 minutes, stirring occasionally so it does not catch on the bottom of the pot.

While the sauce cooks, heat oil in a separate pan and fry the marinated fish in batches until golden brown on both sides. The oil should come about halfway up the sides of the fish pieces. Transfer the fried fish to a plate.

Stir the tomato paste into the simmering sauce. Add 1 cup water, cover, and continue cooking over medium heat. If the tomatoes taste very sharp, add a small pinch of baking soda to soften the acidity.

Cook the stew until the sauce thickens and the raw tomato flavor cooks out, about 15 to 20 minutes more. Stir as needed and add the remaining 1 cup water only if the sauce becomes too thick. If using the chicken breast, remove it once cooked through and save it for another dish.

Add the fried fish to the pot and drizzle in the sesame oil. Spoon the sauce gently over the fish and simmer for 3 to 5 minutes so the flavors meld without breaking the fish apart. Taste and adjust seasoning, then serve hot with cooked rice and beans if desired.