This recipe, from
Cameroon, is made with a fish called the daurade (or dorade,
similar to the porgy or sea bream) in a peanut sauce.
palm oil
one whole fish (daurade, porgy, bream, or similar), washed,
patted dry, and cut into serving size pieces (save the head)
two or three cloves of garlic, minced
one spoonful coriander
one-half spoonful ground ginger
one-half spoonful nutmeg, grated
salt (to taste)
black pepper (to taste)
smoked or dried shrimp or prawns (or fish); half of it ground
into powder and half for garnish
peanut oil
one onion, finely sliced
one to three chile peppers, cleaned
one cup peanut butter (natural or homemade)
Heat a few spoonfuls of
palm oil in a skillet. Fry the fish and half of the garlic on
both sides until done. Set aside on absorbent paper.
Grind together the coriander, ginger, nutmeg, salt, black pepper,
and half the dried shrimp (or fish).
In a saucepan bring four cups of water to a boil. Add the fish
head and the spices and ground dried shrimp (or fish). Reduce
heat and let simmer.
Heat a few spoonfuls of peanut oil in a clean skillet. Fry onion
and remaining garlic until browned. Add chile pepper. Reduce
heat. Add the fried fish to the onion-garlic mixture.
Remove fish head from broth. Strain broth if desired. Add peanut
butter. Stir until smooth. Simmer over low heat until it is
thickened into a sauce. Pour the thickened sauce into the skillet
over the fish and onions. Add remaining dried shrimp (of fish).
Simmer together for a few minutes.
Serve fish and sauce over boiled Rice, with boiled Plantains on
the side. The cooked chile peppers can be served or discarded as
desired.
Serves 4.
country : Cameroon
course : fish dish
source : http://www.congocookbook.com/c0086.html, through Marion [IRE_tag]