Peixe Grelhado com Molho de Ginguba e Legumes
Grilled fish, typically a firm white fish, served with a creamy peanut (ginguba) sauce and a side of mixed steamed or sautéed vegetables. A lighter yet flavorful Angolan preparation.
🧂 Ingredients
- 4 pieces Firm white fish fillets(e.g., tilapia, sea bass, cod; about 180g each)
- 150 g Peanuts (ginguba)(roasted and unsalted)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 200 g Tomatoes(puréed or finely chopped)
- 150 ml Vegetable broth
- 50 ml Palm oil
- 2 tbsp Lime juice
- to taste Salt
- to taste Black pepper
- 500 g Mixed vegetables(e.g., okra, spinach, carrots, bell peppers, for steaming or sautéing)
👨🍳 Instructions
- 1
Prepare the ginguba paste: Grind the roasted peanuts into a fine paste using a mortar and pestle or a food processor. If using a food processor, add a little water to help achieve a smooth consistency.
💡 Tip: Ensure the peanut paste is smooth for a creamy sauce. - 2
Season the fish fillets with salt and pepper. Grill or pan-sear the fish until cooked through and lightly browned on both sides. Set aside.
⏱️ 10-15 minutes💡 Tip: Avoid overcooking the fish to keep it moist. - 3
In a saucepan, heat the palm oil over medium heat. Add the chopped onion and sauté until translucent.
⏱️ 5 minutes - 4
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 5
Stir in the puréed tomatoes and cook for 5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 minutes - 6
Add the ginguba paste and vegetable broth to the saucepan. Stir well to combine and bring to a gentle simmer. Cook for about 10 minutes, stirring frequently, until the sauce thickens.
⏱️ 10 minutes💡 Tip: Keep stirring to prevent the peanut sauce from sticking to the bottom. - 7
Stir in the lime juice and season the sauce with salt and pepper to taste.
💡 Tip: Lime juice adds brightness and balances the richness of the peanut sauce. - 8
Prepare the mixed vegetables by steaming or sautéing them until tender-crisp. Season lightly with salt and pepper.
⏱️ 10-15 minutes - 9
Serve the grilled fish fillets topped with the ginguba sauce, accompanied by the prepared mixed vegetables.
💡 Tip: A drizzle of extra palm oil can be added for garnish.
💡 Pro Tips
- ✓Use freshly roasted peanuts for the best flavor.
- ✓Adjust the amount of broth to achieve your desired sauce consistency.
- ✓This dish pairs well with funge or rice.
🔄 Variations
- Add a pinch of chili flakes to the ginguba sauce for a touch of heat.
- Incorporate finely chopped bell peppers or okra into the sauce for added texture and nutrients.