Pimentade de Poisson

Background

Pimentade de Poisson is a coastal Central African classic built on a vibrant pepper-and-tomato base that cradles tender fish. In homes and market kitchens from Gabon to Cameroon, cooks simmer a lively sauce of sautéed aromatics and chiles—think sun-sweet tomatoes, soft golden onion, grassy-sweet bell pepper, and fiery scotch bonnet—often enriched with deep, fragrant palm oil or neutral vegetable oil. The name nods to “piment,” the chile heat that defines the sauce, while “poisson” centers the role of simply seasoned, just-set fish. Over time, families adapted the base with fresh herbs like thyme and a hint of bay leaf, and served the stew with staple sides such as fluffy rice or sweet fried plantain.

Ingredients

• 1–1.5 lb firm white fish (scaled and cleaned, steaks or fillets)
• 1 large lime, juiced
• 1.5 tsp salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 large onion, thinly sliced
• 3 ripe tomatoes, chopped
• 1 bell pepper, thinly sliced
• 1 small scotch bonnet (or 1 hot chili), pierced or finely chopped
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• 3 tbsp vegetable oil (or 2 tbsp palm oil)
• 1 tbsp tomato paste
• 1 cup warm fish stock (or water)
• 2 tbsp chopped parsley (or cilantro)
• Steamed rice or fried plantain, for serving

Prep and marination

1. Pat the fish dry. In a bowl, combine the juice of the lime, 1 tsp salt, 1/2 tsp black pepper, half the minced garlic, and the grated ginger. Rub all over the fish, then cover and marinate for 20 minutes.
2. Meanwhile, organize the sauce ingredients: keep the sliced onion, chopped tomatoes, sliced bell pepper, and the scotch bonnet ready. Measure the thyme, bay leaf, and tomato paste.

Cook the pimentade and fish

1. Warm the vegetable oil (or palm oil) in a wide pan over medium heat. Add the remaining garlic and the sliced onion; cook, stirring, until translucent and lightly golden, about 6 to 8 minutes.
2. Stir in the tomato paste and toast it for 1 minute. Add the chopped tomatoes, the sliced bell pepper, the scotch bonnet, the thyme, and the bay leaf. Season with a pinch of salt and a little black pepper, then cook until the tomatoes collapse into a saucy base, about 8 minutes.
3. Pour in the warm fish stock (or water) and bring to a gentle simmer. Taste and adjust with more salt if needed.
4. Nestle the marinated fish into the sauce in a single layer. Spoon some sauce over the top. Simmer gently, uncovered, until the fish is just cooked through and flakes easily, about 10 to 12 minutes depending on thickness.
5. Discard the bay leaf. Sprinkle in the chopped parsley (or cilantro) and finish with a twist of black pepper. If needed, balance with a squeeze more lime and a pinch of salt.

Serve

Ladle the pimentade and the tender fish into warm bowls. Pair with steamed rice to capture the saucy richness, or add crisp, golden plantain for sweet contrast. A scattering of fresh parsley (or cilantro) brightens each serving.

Tips and variations

• Heat control: Use a whole pierced scotch bonnet for gentle perfume, or finely chop it (or a hot chili) for assertive heat.
• Oil choice: Traditionalists favor the deep flavor of palm oil; for a lighter profile, use neutral vegetable oil.
• Liquid: If you don’t have fish stock, use well-seasoned water and taste carefully, adjusting with salt and black pepper.
• Garnish: Finish with extra chopped parsley or fresh cilantro right before serving to keep the aroma vivid.

How to enjoy

Eat slowly, spooning plenty of sauce over the rice or alongside caramelized plantain. The silky vegetables wrap the delicate fish in warmth and heat; a squeeze of fresh lime at the table heightens the flavors. Leftovers reheat gently; add a splash of warm fish stock (or water) to loosen the sauce, and adjust with a whisper of salt.