Smoked or dried fish simmered in a rich peanut sauce, a traditional Equatorial Guinean preparation.
- Serves
- 4
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
Blend the roasted peanuts with enough hot water to make a smooth paste.
Put the peanut paste and remaining water in a heavy pot and bring to a gentle simmer.
Add the prepared fish and whole chilies.
Simmer for 20–25 minutes, stirring often, until the fish is tender and the sauce has thickened.
Adjust salt carefully because dried fish may already be salty. Remove whole chilies if desired and serve hot.
Chef’s notes
Stir frequently because ground peanuts settle and can scorch. Soak very salty dried fish before cooking if necessary.
Substitutions
Unsweetened smooth peanut butter can replace freshly ground peanuts; start with about 220 g and adjust the water.
Serve with
Boiled plantain, cassava or yam
Storage
Refrigerate promptly and use within 2 days. Reheat gently to a full simmer.
Allergens
Contains peanuts and fish.
Always Cook with Heart. Always!
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