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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