Teresa's Recipes
Hweh: A Taste of Ghana
Hweh is a vibrant, traditional Ghanaian dish that perfectly combines the freshness of raw fish with the fiery kick of a spicy marinade. This dish is a flavorful journey to West Africa right from your kitchen, complimented by the creamy coolness of avocado slices and the satisfying crunch of plantain chips. A popular street food in Ghana, Hweh is a testament to the country's rich culinary heritage and love for spices.
Ingredients
- 500g Fresh fish fillets
- 4 tablespoons Lime juice
- 1, finely chopped Red onion
- 1, finely chopped Tomato
- 1, finely chopped Scotch bonnet pepper
- A handful, chopped Cilantro
- To taste Salt
- To taste Black pepper
- 1, sliced Avocado
- To serve Plantain chips
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Calories: 330
- Fat: 14g
- Carbs: 30g
- Protein: 20g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Rinse and pat dry the fresh fish fillets with paper towels.
- Cut the fish into bite-sized pieces and place in a bowl.
- Add the lime juice to the bowl and gently toss to coat the fish. This process of 'cooking' the fish in lime juice is a key step in preparing Hweh. Let it marinate for at least 10 minutes.
- Add the finely chopped red onion, tomato, scotch bonnet pepper, and cilantro to the bowl with the fish.
- Season the mixture with salt and black pepper, then gently stir to combine. Be careful not to over mix, as you want to keep the fish pieces intact.
- Cover the bowl and refrigerate for at least 1 hour, or even overnight if time allows. This chilling period allows the flavors to meld together, resulting in a more flavorful dish.
- Serve the Hweh chilled, accompanied by the sliced avocado and plantain chips. The coolness of the avocado and the crunch of the plantain chips perfectly balance the spiciness of the Hweh.
Tips
- For a less spicy version, you can remove the seeds from the Scotch bonnet pepper. Always wash your hands thoroughly after handling hot peppers.