Ngege with Peanut Sauce RecipeOrigin: East Africa Period: Traditional |
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Ngege, a kind of tilapia (Oreochromis esculentus) is commonly consumed throughout Africa's Great Lakes region and this is another of Africa's almost ubiquitous 'peanut sauce' recipes. Ingredients:
4 whole tilapia, cleaned 
Ngege with Peanut Sauce Preparation:Method:Cut three deep slits into the side of the fish and rub the salt and pepper into these. Heat the oil in a deep frying pan until very hot and fry the fish in this, a few at a time turning once, so that the sides of the fish become very crispy. Fry for a few minutes more until the fish is almost done. Remove the fish from the pan and place in a dish in a warm oven. Fry the onions in the same pan, until fully cooked then remove the onions and place over the fish. Reduce the heat then add the peanut butter and curry powder to the frying pan and mix well with the remaining oil. Reduce the heat to very low and slowly add just enough water (about 250ml) to form a smooth sauce. Pour this sauce over the fish and onions. Serve with Ugali or boiled rice. |
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