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Groundnuts, or peanuts are a staple to much of Africa, and find their way into many dishes. Here, tasty, firm-bodied fish from the Great Lakes region get a boost from a distinctive peanut sauce. This recipe calls for tilapia or negege, a fish native to the Great Lakes. Unfortunately, the species has become scarce since the 1950s, driven to near extinction by nile perch. Today, people living near the Great Lakes often use other fish in tilapia recipes.
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1 whole negege (tilapia) per person
or 1 to 2 fillets per person
(substitute: any medium body fish such as trout or haddock)
1 small onion, finely diced
1 tbsp. peanut oil
1 medium tomato, chopped
1/4 green bell-pepper finely chopped
2 tbsp. unsweetened natural ground peanut butter
1 cup boiling water
2 tsp. arrowroot
1 tsp. curry powder (optional)
1/4 tsp. black pepper
For a whole fish, clean, remove the head and cut a few slits in either side. Rub with salt and pepper. For filets, rub with salt and pepper. Do not cut. Flash fry with enough peanut oil to keep fish from sticking. Set cooked fish aside in warming oven. (Note: This recipe does not work well with light fish like flounder or very heavy fish such as salmon or tuna)
Prepare the sauce in the same pan. Heat the peanut oil at a medium setting and add onions. Sautè the onions until tender and translucent. Add green pepper and tomato and cook for about 10 minutes. In a bowl, mix peanut butter and arrowroot. Add water. Be careful to stir constantly to avoid lumps. Add peanut mixture slowly to pan, and sprinkle in curry. Heat to simmer, stirring frequently. Sauce should thicken as it heats. Pour sauce over fish and serve with rice.
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