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Ngege (Tilapia)® from the Congo Cookbook |
INGREDIENTS
salt and black pepper to taste
1 cup cooking oil
1 tilapia per person (1-2 lbs each), cleaned
2 onions, finely chopped
1 clove garlic
2 green chili peppers
1/2 cup peanut butter
1 teaspoon curry powder |
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PREPARATION
1.
Cut 3 slits into each side of the fish and rub salt and pepper into the slits and on the side.
2. Heat oil in deep frying pan until very hot.
3. Fry fish in hot oil, one side at a time, until fish is browned and crispy, turning once.
4. Reduce heat and cover. Allow fish to cook a few more minutes until it is done.
5. Remove fish from pan.
6. Place fish in covered dish in warm oven.
7. Increase heat under frying pan.
8. Fry the onions, garlic, and peppers in the same pan, until fully cooked.
9. Remove onions and place them over the fish. Reduce heat.
10. Add peanut butter and curry powder to frying pan.
11. Mix well with remaining oil. Reduce heat to very low.
12. Slowly stir in enough water (about a cup) to make a smooth sauce.
13. Pour sauce over fish and onions.
SERVE Serve with Ugali or Rice
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Mtuza wa Samaki (Baked curried fish) ® |
INGREDIENTS
2 pounds white fish, bones removed
3 large yellow onions, sliced
2 tablespoons canola oil
2 chili peppers or 1 teaspoon cayenne pepper
3 cloves of garlic
4 medium size tomatoes or 6 oz. tomato paste
1/2 cup white vinegar
1/2 teaspoon ground cardamom
1/2 teaspoon cumin
1/2 teaspoon
salt to taste
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PREPARATION
1. Preheat oven to 350 degrees.
2. Lay the fish in a baking pan.
3. Heat oil to a moderate temperature and fry the onion slices until they are transparent.
4. Arrange over the fish.
5. Combine the remaining ingredients in a blender or food processor until smooth (or crush chilies and garlic with a mortar and pestle and mash tomatoes well with a fork before combining with other ingredients)
6. Pour over fish, cover the pot, and simmer about 30 minutes until fish is just cooked.
SERVE Serve over rice. |
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