Fante Fante

What we know so far

Fante fante is the fresh-fish stew of Ghana's Central Region, named for the Fante people of the coast around Cape Coast and Elmina. Whole pieces of fresh fish are laid into a palm-oil sauce of blended onion, tomato, ginger and chilli and left to cook gently, never stirred, so the fish stays whole and the sauce takes its flavour. It is eaten with banku above all, and with rice, kenkey or boiled yam.

The draft was written from 2 published sources and holds 11 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting