Ngege (Tilapia) with Groundnut Sauce

Ngege (Oreochromis esculentus, a kind of Tilapia) is commonly consumed throughout Africa's great lakes region. Lake Victoria was a famous source of Ngege until the Nile Perch was introduced and drove the Ngege to near-extinction (many Lake Victoria cichlids suffered the same fate). This is another of Africa's many Peanut Sauce recipes, similar to Central Africa's Fried Fish in Peanut Sauce.

What you need

salt and black pepper, to taste
one cup cooking oil
whole tilapia (one per person), one to two pounds each; cleaned (or tilapia fillets, or any fish)
one or two onions, finely chopped
one-half cup of peanut butter (natural, unsweetened) or a homemade groundnut paste made by grinding fresh roasted peanuts
one spoonful of curry powder (or any similar spice or spices)

What you do

If using whole fish: Cut two or three slits into each side of the fish; rub salt and pepper into the slits and on the side of the fish.
If using fillets: Rub salt and pepper onto the fillets.
Heat oil in deep frying pan until very hot. Fry fish in hot oil, one side at a time, until fish is browned and crispy, turning once. Reduce heat and cover. Allow fish to cook a few more minutes until it is done. Remove fish from pan. Place fish in covered dish in warm oven.
Increase heat under frying pan. Fry the onions in the same pan, until fully cooked. Remove onions and place them over the fish. Reduce heat.
Add peanut butter and curry powder (or other spices) to frying pan. Mix well with remaining oil. Reduce heat to very low. Slowly stir in enough water (about a cup) to make a smooth sauce.
Pour sauce over fish and onions. Serve with Ugali or Rice.

Variations: include tomatoes, green pepper, hot chile pepper, and/or garlic when frying the onion.

Sub-Saharan Africa has many peanut recipes.

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Congo Cookbook recipes using Peanut Butter

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