👨‍🍳 조리법

1. 1

   Prepare the groundnut paste: Grind the roasted peanuts into a smooth paste using a food processor or mortar and pestle. If using a food processor, you may need to add a tablespoon or two of water to help it along.

2. 2

   Prepare the fish: Score the cleaned tilapia on both sides. Rub with salt and lemon juice. You can either grill, bake, or pan-fry the fish until golden brown and cooked through. Set aside.

3. 3

   Make the sauce: In a pot, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

4. 4

   Add the minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes and cook for about 10 minutes, stirring occasionally, until they break down.

6. 6

   Stir in the groundnut paste and cook for 2-3 minutes, stirring constantly, to prevent sticking.

7. 7

   Gradually add the water, stirring continuously to form a smooth sauce. Add the crumbled stock cube and salt to taste. Bring to a simmer.

8. 8

   Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens and the oil separates slightly to the surface. Add more water if the sauce becomes too thick.

9. 9

   Serve the crispy tilapia with a generous portion of the groundnut sauce. This dish is often enjoyed with rice, fufu, or boiled yam.