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Maffé de Poisson
Fish in Peanut Sauce
A rich and savory dish where fish is simmered in a creamy peanut butter sauce with tomatoes, onions, and spices. It's a comforting and hearty meal often served with rice.
ð§ ææ
- 500 g White fish fillets(such as tilapia or cod, cut into chunks)
- 1 cup Peanut butter(unsweetened, natural)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(diced)
- 1 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 4 cups Chicken or fish broth
- 1 small Scotch bonnet pepper(optional, for heat)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
In a bowl, whisk the peanut butter with 1 cup of warm water until smooth. Set aside.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and diced tomatoes. Cook for another 5 minutes, until the tomatoes start to break down.
- 4
Stir in the tomato paste and cook for 1 minute. If using, add the scotch bonnet pepper.
- 5
Pour in the smooth peanut butter mixture and the broth. Stir well to combine. Bring the sauce to a gentle simmer.
- 6
Season with salt and black pepper. Carefully add the fish chunks to the simmering sauce. Ensure the fish is submerged.
- 7
Cover the pot and let it simmer gently for 20-25 minutes, or until the fish is cooked through and flakes easily, and the sauce has thickened. Stir occasionally to prevent sticking.
- 8
Serve hot, typically with white rice, couscous, or fonio.
ð¡ ããã®ã³ã
- âUse natural, unsweetened peanut butter for the best flavor.
- âStir frequently, especially as the sauce thickens, to prevent it from sticking to the bottom of the pot.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
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- Add other vegetables like okra or sweet potato cubes to the stew.
- For a richer flavor, use smoked fish.