Smoked fish in groundnut sauce and matoke
A traditional Ugandan dish you can make right at home! The salty smoked dish is served with a traditional groundnut sauce made with a specific type of peanut grown specifically in continental Africa. Plus, dig in this dish with a homemade Matoke (aka yummy plantain steamed and grilled).
SERVES
2
TO
3
Ingredients
Matoke
- 6 large green banana
- 1 pack banana leaves
- 2 tablespoons lemon juice
- 4 litres water
Smoked Fish in Groundnut Sauce
- 2 tablespoons olive oil
- 1 onion, finely minced
- 1 clove garlic, finely chopped
- A small knob of ginger, finely minced
- 2 birds eye chilli peppers finely chopped
- 1 tablespoon tomato paste
- 8 1/2 ounces peanuts (grounded or peanut butter)
- 2 to 3 cups water
- 8 oz smoked fish (unsalted)
- Sea salt, to season
Directions
Matoke
- With a pairing knife or a peeler, take the skin off of the banana.
- Slice the plantains into one-inch pieces and place them in a bowl with the lemon juice for 10 to 20 minutes.
- Rinse plantains and place them in a pot with water. Simmer uncovered for about 30 minutes, stirring occasionally until plantains are tender.
- Drain extra water and serve plantains as is, or lightly mash them together into a thicker consistency. Set aside for serving.
Smoked Fish in Groundnut Sauce
- In a medium/large pot add oil and onion at medium-low heat.
- After a minute add garlic, ginger and chillies and continue cooking for an additional minute.
- Reduce the heat and add tomato paste and some salt for seasonings
- Mix all ingredients thoroughly
- Add ground nuts and continue stirring in low heat until it becomes a thick paste.
- Add water, mix well and increase the heat to medium.
- Cook for 15 to 20 minutes in medium-low heat.
- Add fish and continue cooking for an additional 10 minutes.
- The sauce should have volume (not too thick like a paste).
- Taste and season with salt if needed.
Serve
- Serve fish with warm plantains topped with any extra groundnut sauce poured over the top. Enjoy!
