This recipe, from Cameroon, is made with a fish called the daurade (or dorade, similar to the porgy or sea bream) in a peanut sauce.
- palm oil
- one whole fish (daurade, porgy, bream, or similar), washed, patted dry, and cut into serving size pieces (save the head)
- two or three cloves of garlic, minced
- one spoonful coriander
- one-half spoonful ground ginger
- one-half spoonful nutmeg, grated
- salt (to taste)
- black pepper (to taste)
- smoked or dried shrimp or prawns (or fish); half of it ground into powder and half for garnish
- peanut oil
- one onion, finely sliced
- one to three chile peppers, cleaned
- one cup peanut butter (natural or homemade)
- Heat a few spoonfuls of palm oil in a skillet. Fry the fish and half of the garlic on both sides until done. Set aside on absorbent paper.
- Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp (or fish).
- In a saucepan bring four cups of water to a boil. Add the fish head and the spices and ground dried shrimp (or fish). Reduce heat and let simmer.
- Heat a few spoonfuls of peanut oil in a clean skillet. Fry onion and remaining garlic until browned. Add chile pepper. Reduce heat. Add the fried fish to the onion-garlic mixture.
- Remove fish head from broth. Strain broth if desired. Add peanut butter. Stir until smooth. Simmer over low heat until it is thickened into a sauce. Pour the thickened sauce into the skillet over the fish and onions. Add remaining dried shrimp (of fish). Simmer together for a few minutes.
- Serve fish and sauce over boiled Rice, with boiled Plantains on the side. The cooked chile peppers can be served or discarded as desired.