Tilapia with Groundnut Sauce and Fried Plantains
A popular Ghanaian combination featuring pan-fried tilapia served with a rich, savory groundnut sauce and sweet fried plantains.
🧂 Ingredients
- 2 Whole tilapia(cleaned and scaled, about 1 lb each)
- 1.5 cups Groundnuts (peanuts)(roasted and unsalted)
- 3 medium Tomatoes(chopped)
- 1 large Onions(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 Scotch bonnet pepper(to taste, finely chopped)
- 1/2 cup Vegetable oil(for frying fish and plantains)
- 2 cups Stock or water
- to taste Salt
- 1/2 tsp Black pepper
- 2 Ripe plantains(peeled and sliced)
👨🍳 Instructions
- 1
Grind the roasted groundnuts into a smooth paste using a food processor or blender. You may need to add a tablespoon or two of water to help it blend.
💡 Tip: Ensure the peanut paste is smooth for a creamy sauce. - 2
In a pot, sauté chopped onions in 2 tablespoons of vegetable oil until softened. Add minced garlic, grated ginger, and chopped Scotch bonnet pepper, and cook for another minute until fragrant.
- 3
Add chopped tomatoes to the pot and cook until they break down and the mixture thickens.
- 4
Stir in the groundnut paste, salt, and black pepper. Gradually add the stock or water, stirring continuously to form a smooth sauce. Bring to a simmer.
💡 Tip: Be patient when adding liquid; stir well to prevent lumps. - 5
Reduce heat and let the groundnut sauce simmer gently for about 15-20 minutes, stirring occasionally, until it thickens and the oil rises to the surface.
- 6
While the sauce simmers, prepare the fish. Score the tilapia on both sides. Season generously with salt and black pepper.
💡 Tip: Scoring helps the fish cook evenly and absorb flavors. - 7
Heat the remaining vegetable oil in a frying pan over medium-high heat. Fry the tilapia for about 5-7 minutes per side, until golden brown and cooked through.
- 8
In the same or another pan, fry the sliced plantains in hot oil until golden brown and tender. Drain on paper towels.
- 9
Serve the fried tilapia with a generous portion of the groundnut sauce and the fried plantains.
💡 Tip: The sauce can be served hot over the fish or on the side.
💡 Pro Tips
- ✓Use ripe but firm plantains for frying; overripe ones can become too mushy.
- ✓Adjust the amount of Scotch bonnet pepper to your spice preference.
- ✓If the groundnut sauce becomes too thick, add a little more stock or water.
🔄 Variations
- Add some cooked chicken or beef to the groundnut sauce.
- Incorporate some chopped bell peppers into the sauce for added color and flavor.
- Serve with boiled yam or rice instead of plantains.