By Aulah Najjuuka
Indulge in the rich flavours of Uganda with this smoked fish in peanut sauce recipe, a comforting dish that blends the smoky taste of fish with the creamy decadence of groundnuts, all served over a bed of fluffy rice.
Ingredients
- 500g smoked fish (tilapia)
- 2 medium onions, finely chopped
- 2 tomatoes, finely chopped
- 1 green pepper, chopped
- 1 tablespoon vegetable oil
- 1 cup of peanut butter
- 6 cups water
- 1 teaspoon ground coriander (optional)
- 1 teaspoon curry powder and black pepper
- 1 teaspoon salt (adjust to taste)
- 3 cloves of garlic
- 2 cups rice (preferably basmati or long-grain rice)
Instructions
Step 1: Prepare the smoked fish
- If the smoked fish has scales or skin, carefully remove them. Wash the fish gently in warm water. Break the fish into medium pieces.
Step 2: Cook the peanut sauce
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onions and sauté until soft and add your crushed garlic.
- Stir in the tomatoes and green pepper. Cook for 5 minutes until the mixture forms a thick base.
- Add the peanut butter and mix well. Gradually add water or fish stock, stir to ensure a smooth consistency.
- Season with salt, black pepper,and curry powder. Bring the sauce to a gentle simmer, stirring occasionally to prevent sticking.
- Gently place the smoked fish pieces into the simmering sauce. Reduce the heat and let it cook for 10 minutes. Stir carefully to avoid breaking the fish.
Step 4: Prepare the rice
- Wash the rice thoroughly.
- In a medium pot, bring the water to a boil. Add the salt and rinsed rice.
- Reduce the heat to low, cover with a lid, and let it simmer for 15-20 minutes or until the rice is tender and water is absorbed.
Step 5: Serve
- Plate the rice and ladle the smoked fish in peanut sauce alongside.
- Pair with a side of sautéed greens or avocado.
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