👨‍🍳 Instruktioner

1. 1

   Season the tilapia fillets with salt, pepper, and lemon/lime juice. Set aside.

   💡 Proffstips: Allow fish to marinate for at least 10 minutes.
2. 2

   In a blender or food processor, combine the roasted peanuts with 1 cup of the broth. Blend until smooth, adding more broth if needed to achieve a creamy paste consistency.

   💡 Proffstips: A high-powered blender works best for a smooth peanut paste.
3. 3

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.

   ⏱️ 5-7 minutes
4. 4

   Add minced garlic, grated ginger, and minced scotch bonnet pepper (if using). Cook for 1-2 minutes until fragrant.

   ⏱️ 1-2 minutes
5. 5

   Stir in the crushed tomatoes and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

   ⏱️ 5 minutes
6. 6

   Add the blended peanut paste to the pot. Stir well to combine with the tomato mixture. Gradually add the remaining 1 cup of broth, stirring continuously to prevent lumps.

   💡 Proffstips: Ensure the peanut paste is fully incorporated before adding more liquid.
7. 7

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 20-25 minutes, stirring occasionally, to allow the flavors to meld and the stew to thicken.

   ⏱️ 20-25 minutes

   💡 Proffstips: The stew should be thick but pourable. Add a little more broth or water if it becomes too thick.
8. 8

   While the stew simmers, pan-fry the seasoned tilapia fillets in a separate skillet with a little oil over medium-high heat for about 3-4 minutes per side, until cooked through and flaky.

   ⏱️ 3-4 minutes per side
9. 9

   Taste the groundnut stew and adjust seasoning with salt and pepper as needed. Ladle the stew into serving bowls and top with a fried tilapia fillet.