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Source: The Congo Cookbookwww.congocookbook.com
This recipe, from Cameroon, is made with a fish called the daurade (or dorade, similar to the porgy or sea bream) in a peanut sauce.
Ingredients
Few spoonfuls of palm oil
1 whole fish (daurade, porgy, bream, or similar), washed, patted dry, and cut into serving size pieces (save the head)
2-3 cloves of garlic, minced
1 spoonful coriander
1/2 spoonful ground ginger
1/2 spoonful nutmeg, grated
Salt (to taste)
Black pepper (to taste)
Smoked or dried shrimp or prawns (or fish); half of it ground into powder and half for garnish
Peanut oil
1 onion, finely sliced
1-2 chile peppers, cleaned
1 cup peanut butter (natural or homemade)Method
- Heat a few spoonfuls of palm oil in a skillet.
- Fry the fish and half of the garlic on both sides until done.
- Set aside on absorbent paper.
- Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp (or fish).
- In a saucepan bring four cups of water to a boil.
- Add the fish head and the spices and ground dried shrimp (or fish).
- Reduce heat and let simmer.
- Heat a few spoonfuls of peanut oil in a clean skillet.
- Fry onion and remaining garlic until browned. Add chile pepper.
- Reduce heat.
- Add the fried fish to the onion-garlic mixture.
- Remove fish head from broth.
- Strain broth if desired. Add peanut butter.
- Stir until smooth.
- Simmer over low heat until it is thickened into a sauce.
- Pour the thickened sauce into the skillet over the fish and onions.
- Add remaining dried shrimp (of fish).
- Simmer together for a few minutes.
- Serve fish and sauce over boiled Rice, with boiled Plantains on the side.
- The cooked chile peppers can be served or discarded as desired.
Central African Dishes Index
Non Veggies Index
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