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Ngege with Peanut Sauce (Tilapia with Peanut Sauce)
Ngege with Peanut Sauce is a traditional East African recipe for a dish of fried fish (tilapia) served with a peanut butter and onion sauce flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic East African version of: Ngege with Peanut Sauce.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurryEast-africa Recipes
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
2 onions, finely chopped
120ml peanut butter
1 tsp
curry powder
salt and black pepper, to taste
250ml cooking oil
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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