Prep 10 mins
Cook 45 mins
This recipe was featured on week 46 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cameroon is my 46th stop. I did take a few liberties with this recipe, since the original version called for dried shrimp (I don't recommend it). Instead, I used bonito flakes (the main ingredient in Japanese miso soup) and fresh salad shrimp.
- 1 -2 tablespoon palm oil
- 1 lb sole (save the head) or 1 lb red snapper, washed, patted dry, and cut into serving size pieces (save the head)
- 2 -3 garlic cloves, minced
- 1 teaspoon coriander
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon nutmeg, grated
- salt (to taste)
- black pepper (to taste)
- 1 1⁄2 teaspoons dried shrimp, ground into a powder (I used bonito flakes)
- 1 1⁄2 teaspoons dried shrimp, whole (I used fresh salad shrimp)
- 1 tablespoon peanut oil
- 1 onion, finely sliced
- 1 -3 chili pepper, cleaned
- 1 cup no-sugar-added peanut butter
- Heat the palm oil on a skillet and fry the fish with half the garlic, turning once. When the fish is cooked through, remove from heat and drain on paper towels.
- Mix the coriander with the ginger, nutmeg, salt, pepper and fish flakes (or ground dried shrimp if using).
- Now bring four cups of water to a boil. Add the fish head and the spice/dried fish mixture. Note: I used fish stock instead of water, because I didn't have the head.
- In another skillet, heat the peanut oil and fry the onion with the remaining garlic. When the onion is brown, reduce the heat and add the chili pepper. Now add the fish.
- Remove the fish head from the broth and add the peanut butter. Stir until smooth. Bring to a boil, then reduce heat and simmer until the sauce thickens.
- Add the sauce to the fish and onions and garnish with the remaining dried shrimp, if using (I just used fresh salad shrimp). Cook until heated through.
- Serve over boiled white rice with sese plantains.