Thiou

Preparation

1. Heat the vegetable oil in a large pot over medium-high heat, then add the cubed fish or meat and brown on all sides for 5-6 minutes until color develops. Remove the browned meat and set aside.
2. In the same pot, add the chopped onions and cook for 4-5 minutes until softened and golden, then add the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes while stirring constantly to caramelize.
3. Pour in the crushed tomatoes and water or fish broth, stirring well to combine. Return the browned meat to the pot and add the salt, black pepper, hot pepper, and thyme if using. Bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes until the meat is very tender and the sauce has thickened.
4. Taste and adjust seasoning with additional salt and pepper if needed. The thiou should be a thick, tomato-based stew with tender meat and a rich, savory sauce. Serve hot over rice or with bread.