black pepper • chile pepper • coriander • fish • garlic • ginger • nutmeg • oil (red palm oil) • oil (peanut oil) • onion • peanut butter • prawns or shrimp (dried prawns or dried shrimp) • salt • Central Africa • Cameroon
Fish in Peanut Sauce
This recipe, from Cameroon, is made with a fish called the daurade (or dorade, similar to the porgy or sea bream) in a peanut sauce.
Fish in Peanut Sauce Recipe
Fish cooked in red palm oil and served with peanut sauce.
Ingredients
red palm oil (or any cooking oil), for pan frying
1 whole fish (daurade, porgy, bream, or similar, ~3 lbs), washed, patted dry, and cut into serving size pieces (save the head)
3 garlic cloves, minced
1 tsp coriander
½ tsp ground ginger
½ tsp nutmeg, grated
salt (to taste)
black pepper (to taste)
½ cup smoked or dried shrimp, prawns, or fish; half of it ground into powder and half for garnish
peanut oil (or any cooking oil), for pan frying
1 onion, finely sliced
2 chile peppers, cleaned and left whole
1 cup peanut butter (natural or homemade)
Instructions
1
Heat a few spoonfuls of red palm oil in a skillet. Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper.
2
Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp, prawns, or fish.
3
In a saucepan bring four cups of water to a boil. Add the fish head and the spices and ground dried shrimp (or fish). Reduce heat and let simmer.
4
Heat a few spoonfuls of peanut oil in a clean skillet. Fry onion and remaining garlic until browned. Add chile pepper. Reduce heat. Add the fried fish to the onion-garlic mixture.
5
Remove fish head from broth. Strain broth if desired. Add peanut butter. Stir until smooth. Simmer over low heat until it is thickened into a sauce. Pour the thickened sauce into the skillet over the fish and onions. Add remaining dried shrimp (of fish). Simmer together for a few minutes.
Ingredients
red palm oil (or any cooking oil), for pan frying
1 whole fish (daurade, porgy, bream, or similar, ~3 lbs), washed, patted dry, and cut into serving size pieces (save the head)
3 garlic cloves, minced
1 tsp coriander
½ tsp ground ginger
½ tsp nutmeg, grated
salt (to taste)
black pepper (to taste)
½ cup smoked or dried shrimp, prawns, or fish; half of it ground into powder and half for garnish
peanut oil (or any cooking oil), for pan frying
1 onion, finely sliced
2 chile peppers, cleaned and left whole
1 cup peanut butter (natural or homemade)
Directions
1
Heat a few spoonfuls of red palm oil in a skillet. Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper.
2
Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp, prawns, or fish.
3
In a saucepan bring four cups of water to a boil. Add the fish head and the spices and ground dried shrimp (or fish). Reduce heat and let simmer.
4
Heat a few spoonfuls of peanut oil in a clean skillet. Fry onion and remaining garlic until browned. Add chile pepper. Reduce heat. Add the fried fish to the onion-garlic mixture.
5
Remove fish head from broth. Strain broth if desired. Add peanut butter. Stir until smooth. Simmer over low heat until it is thickened into a sauce. Pour the thickened sauce into the skillet over the fish and onions. Add remaining dried shrimp (of fish). Simmer together for a few minutes.
Serve fish and sauce over boiled Rice, with boiled Plantains on the side. The cooked chile peppers can be served or discarded as desired.