Ngege with Groundnut Sauce
Description
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 in peanut sauce.
Ingredients
- salt and black pepper, to taste
- 1 cup cooking oil
- whole tilapia (one per person), one to two pounds each; cleaned (or tilapia fillets, or any fish)
- 1 or 2 onions, finely chopped
- ½ cup of peanut butter (natural, unsweetened) or a homemade groundnut paste made by grinding fresh roasted peanuts
- 1 spoonful of curry powder (or any similar spice or spices)
Procedures
- If using whole fish: cut two or three slits into each side of the ; rub salt and pepper into the slits and on the side of the.
- If using fillets: rub salt and pepper onto the fillets.
- Heat oil in deep frying pan until very hot.
- Fry in hot oil, one side at a time, until is browned and crispy, turning once.
- Reduce heat and cover.
- Allow to cook a few more minutes until it is done.
- Remove from pan.
- Place 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.
- 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 and onions.
- Serve with ugali or rice.
- Variations: include tomatoes, green pepper, hot chile pepper, and/or garlic when frying the onion.
