Fried Fish In Peanut Sauce Cameroon Recipes
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.
Provided by GiddyUpGo
Categories African
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 159.5, Fat 9.2, SaturatedFat 2.9, Cholesterol 51.2, Sodium 339.1, Carbohydrate 4.4, Fiber 0.8, Sugar 1.9, Protein 14.8
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