It seems as if mancarra (peanuts) are found in at least one dish at every meal in Mozambique. They are usually toasted and ground into a powder and then added to a broth to make a sauce. This recipe mixes fish with the peanuts to form a delicious appetizer.
- 1 cup raw peanuts
- 2 pounds Tilapia fish
- juice of 1 lemon (3 tablespoons)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 6 thin slices onion
- 1 tablespoon vegetable oil
- 2 medium onions, grated
- sprig parsley, chopped
- teaspoon salt
- about ¼ cup chicken broth
- vegetable oil for frying
- Preheat oven to 350°F.
- Spread peanuts on baking sheet and bake until lightly golden, about 10 minutes, shaking occasionally.
- Remove from oven; cool; grind in food processor. Set aside.
- Season fish with lemon juice, salt, pepper, and Onion slices. Set aside for 30 minutes.
- Heat oil in medium skillet and sauté fish in oil until golden on both sides. Remove and cool. Flake fish.
- Add onions, parsley, salt, and ground peanuts to fish. Mix well.
- Add enough broth to hold ingredients together.
- Shape into balls and fry in hot oil until golden on all sides. Serve warm or at room temperature with drinks.