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from: Eastern Africa | cooking method: pan frying

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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