- palm oil
- 1 whole fish (daurade, porgy, bream, or similar), washed, patted dry, and cut into serving size pieces (save the head)
- 2 or 3 cloves of garlic, minced
- 1 spoonful coriander
- ½ spoonful ground ginger
- ½ 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
- 1 onion, finely sliced
- 1 to 3 chile peppers, cleaned
- 1 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 (or fish). Simmer together for a few minutes.