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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.

view of lake, uganda.

What you need

What you do

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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