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Kansiyé de Poisson (Fish Kansiyé)

Kansiyé de Poisson (Fish Kansiyé) is a traditional Guinean recipe for a classic local version of the ubiquitous West African peanut soup, a stew of fish, and hot chillies in a tomato-based sauce thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Fish Kansiyé (Kansiyé de Poisson).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesSpice RecipesGuinea Recipes


Ingredients:

500g firm fish steaks or cubed fish
3 tbsp groundnut oil
1 large onion, chopped
1/2 tsp salt
1 tsp black pepper
1/8 tsp thyme
3 garlic cloves, minced
2 hot chillies pounded to a paste (optional)
1 tbsp parsley, finely chopped
2 whole cloves, ground to a powder
450ml passata (tomato sauce)
100g smooth, unsweetened, peanut butter

Method:

Add the oil to a pan and use to fry the fish until browned on all sides. Remove the fish pieces with a slotted spoon and set aside to keep warm.

Add the onion, salt, pepper, thyme, garlic, parsley, cloves and chilli paste to the oil remaining in the pan. Fry for a few minutes, until he onion begins to soften then add the passata (tomato sauce) and 250ml water. Stir well to incorporate and bring to a simmer. Meanwhile mix the peanut butter with 250ml water and add this to a mixture. Bring to a simmer and allow to cook, covered, for about 30 (or until the sauce has begun to thicken).

At this point, add the fried fish to the sauce. Re-cover the pan and cook for about 20 minutes more, or until the fish is done through and flakes easily with a fork.

Serve hot on a bed of rice.