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Tilapia with Groundnut Sauce and Boiled Yam
A popular Ghanaian meal featuring pan-fried tilapia served with a rich, creamy groundnut sauce and tender boiled yam. This dish is a staple, offering a balance of savory, sweet, and slightly spicy flavors.
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- 2 medium Whole tilapia(cleaned and scaled)
- 1 kg Yam(peeled and cut into chunks)
- 250 g Peanut butter(smooth, unsweetened)
- 2 medium Onions(1 chopped, 1 quartered)
- 400 g Tomatoes(chopped)
- 1 inch piece Ginger(grated)
- 4 cloves Garlic(minced)
- 1-2 small Scotch bonnet pepper(to taste, whole or chopped)
- 100 ml Palm oil or vegetable oil(for frying fish and stew)
- to taste Salt
- 1 Bouillon cube(crumbled (optional))
- as needed Water
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- 1
Boil the yam: Place the peeled and chunked yam in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
- 2
Prepare the fish: Score the cleaned tilapia on both sides. Season generously with salt. Heat palm oil or vegetable oil in a large pan over medium-high heat and fry the tilapia until golden brown and cooked through, about 5-7 minutes per side. Remove from pan and set aside.
- 3
Make the groundnut sauce: In the same pan (or a separate pot), add a little more oil if needed. Sauté the chopped onion until softened. Add ginger, garlic, and scotch bonnet pepper (if using whole, pierce it). Cook for 1-2 minutes until fragrant.
- 4
Add the chopped tomatoes and cook until they break down into a sauce, about 10 minutes. Stir in the peanut butter and crumbled bouillon cube (if using). Gradually add water, stirring continuously to achieve a smooth, thick sauce consistency. Simmer for about 15-20 minutes, stirring occasionally, until the sauce is well-cooked and the oil separates slightly.
- 5
Season the groundnut sauce with salt to taste. If you used a whole scotch bonnet, you can remove it now or leave it in for those who like it spicier.
- 6
Serve the fried tilapia with the groundnut sauce spooned over or on the side, accompanied by the boiled yam.
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- âFor a smoother sauce, you can blend the tomatoes, onions, ginger, garlic, and scotch bonnet before adding them to the pot.
- âEnsure the peanut butter is unsweetened for the best savory flavor.
- âAdjust the amount of water to achieve your preferred sauce thickness.
- âIf you prefer a spicier sauce, finely chop the scotch bonnet pepper and add it with the aromatics.
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- Serve with boiled plantain or cocoyam instead of yam.
- Add some cooked chicken or beef to the groundnut sauce.
- Garnish with chopped fresh cilantro or parsley.