Fried Fish in Peanut Sauce (Cameroon)
"This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. I did take a few liberties with this recipe, since the original version called for dried shrimp (I don't recommend it). Instead, I used bonito flakes (the main ingredient in Japanese miso soup) and fresh salad shrimp."
photo by GiddyUpGo
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 -2 tablespoon palm oil
- 1 lb sole (save the head) or 1 lb red snapper, washed, patted dry, and cut into serving size pieces (save the head)
- 2 -3 garlic cloves, minced
- 1 teaspoon coriander
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg, grated
- salt (to taste)
- black pepper (to taste)
- 1 1⁄2 teaspoons dried shrimp, ground into a powder (I used bonito flakes)
- 1 1⁄2 teaspoons dried shrimp, whole (I used fresh salad shrimp)
- 1 tablespoon peanut oil
- 1 onion, finely sliced
- 1 -3 chili pepper, cleaned
- 1 cup no-sugar-added peanut butter
directions
- Heat the palm oil on a skillet and fry the fish with half the garlic, turning once. When the fish is cooked through, remove from heat and drain on paper towels.
- Mix the coriander with the ginger, nutmeg, salt, pepper and fish flakes (or ground dried shrimp if using).
- Now bring four cups of water to a boil. Add the fish head and the spice/dried fish mixture. Note: I used fish stock instead of water, because I didn't have the head.
- In another skillet, heat the peanut oil and fry the onion with the remaining garlic. When the onion is brown, reduce the heat and add the chili pepper. Now add the fish.
- Remove the fish head from the broth and add the peanut butter. Stir until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens.
- Add the sauce to the fish and onions and garnish with the remaining dried shrimp, if using (I just used fresh salad shrimp). Cook until heated through.
- Serve over boiled white rice with sese plantains.
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RECIPE SUBMITTED BY
I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it.
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