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Ngege with Groundnut Sauce

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Description Edit

Ngege (Oreochromis esculentus, a kind of Tilapia) is commonly consumed throughout Africa's great lakes region. Lake Victoria was a famous source of Ngege until the Nile Perch was introduced and drove the Ngege to near-extinction (many Lake Victoria cichlids suffered the same fate). This is another of Africa's many peanut sauce recipes, similar to Central Africa's fried in peanut sauce.

Ingredients Edit

Directions Edit

  1. If using whole fish: cut two or three slits into each side of the ; rub salt and pepper into the slits and on the side of the.
  2. If using fillets: rub salt and pepper onto the fillets.
  3. Heat oil in deep frying pan until very hot.
  4. Fry in hot oil, one side at a time, until is browned and crispy, turning once.
  5. Reduce heat and cover.
  6. Allow to cook a few more minutes until it is done.
  7. Remove from pan.
  8. Place in covered dish in warm oven.
  9. Increase heat under frying pan.
  10. Fry the onions in the same pan, until fully cooked.
  11. Remove onions and place them over the.
  12. Reduce heat.
  13. Add peanut butter and curry powder (or other spices) to frying pan.
  14. Mix well with remaining oil.
  15. Reduce heat to very low.
  16. Slowly stir in enough water (about a cup) to make a smooth sauce.
  17. Pour sauce over and onions.
  18. Serve with ugali or rice.
  19. Variations: include tomatoes, green pepper, hot chile pepper, and/or garlic when frying the onion.

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