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Kitoza sy Voanjo
Smoked Fish with Peanuts
A flavorful Malagasy dish featuring smoked fish, often tuna or mackerel, simmered in a rich sauce with peanuts, tomatoes, and aromatic spices. It's a comforting and savory meal typically served with rice.
ð§ ææ
- 500 g Smoked fish(such as tuna or mackerel, flaked)
- 150 g Peanuts(roasted and roughly chopped)
- 400 g Tomatoes(chopped)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 200 ml Water or fish broth
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Stir in turmeric powder and cumin powder, cooking for 30 seconds until aromatic.
- 4
Add the chopped tomatoes to the pot. Cook, stirring occasionally, until they break down and form a sauce, about 10-15 minutes.
- 5
Add the flaked smoked fish and chopped peanuts to the pot. Stir to combine with the tomato mixture.
- 6
Pour in the water or fish broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld and the sauce to thicken.
- 7
Season with salt and black pepper to taste. If the sauce is too thick, add a little more water or broth.
- 8
Serve hot, garnished with fresh cilantro, alongside steamed white rice.
ð¡ ããã®ã³ã
- âEnsure the smoked fish is well flaked to distribute evenly in the sauce.
- âAdjust the amount of peanuts to your preference for texture and flavor.
- âFor a spicier kick, add a chopped chili pepper with the tomatoes.
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- Add diced bell peppers for extra color and flavor.
- Incorporate a splash of coconut milk for a creamier sauce.