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 :, through Marion [IRE_tag]