Ngege with Groundnut Sauce

Ngege with Groundnut Sauce Recipe from Uganda

Region / culture: Uganda | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Ngege with Groundnut Sauce is a traditional dish from Kenya that features tender fish smothered in a rich and flavorful peanut sauce. This dish is a favorite among locals and visitors alike for its unique combination of flavors and textures.

History

Ngege with Groundnut Sauce has been a staple in Kenyan cuisine for generations. The dish originated in the western region of Kenya, where freshwater fish such as ngege (tilapia) are abundant. The combination of fish and groundnut sauce is a perfect example of the fusion of local ingredients and cooking techniques.

Ingredients

salt and black pepper, to taste
1 cup cooking oil
Whole tilapia (one per person), one to two pounds each; cleaned (or tilapia fillets, or any fish)
1 or 2 onions, finely chopped
0.5 cup of peanut butter (natural, unsweetened) or a homemade groundnut paste made by grinding fresh roasted peanuts
1 spoonful of curry powder (or any similar spice or spices)

How to prepare

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

Variations

Add tomatoes, green pepper, hot chile pepper, or garlic to the groundnut sauce for extra flavor.
Use different types of fish such as tilapia, catfish, or trout.
Substitute peanut butter with almond butter or cashew butter for a different twist.

Cooking Tips & Tricks

Make sure to fry the fish until it is crispy and browned on the outside for the best texture and flavor.

- Adjust the amount of spices and seasonings to suit your taste preferences.

- Be careful not to overcook the fish, as it can become dry and tough.

- Adding vegetables such as tomatoes, green pepper, or garlic can add extra flavor and nutrition to the dish.

Serving Suggestions

Ngege with Groundnut Sauce is traditionally served with ugali (a maize-based staple) or rice. You can also serve it with steamed vegetables or a side salad for a complete meal.

Cooking Techniques

Frying the fish until crispy and browned adds texture and flavor to the dish.

- Slowly stirring in water to make a smooth sauce helps to achieve the right consistency.

Ingredient Substitutions

You can use any type of cooking oil for frying the fish.

- If you don't have peanuts, you can use peanut butter or peanut powder instead.

Make Ahead Tips

You can prepare the groundnut sauce in advance and store it in the refrigerator for up to 3 days. Simply reheat the sauce before serving with the fish.

Presentation Ideas

Serve Ngege with Groundnut Sauce on a large platter with the fish arranged neatly and the sauce drizzled over the top. Garnish with fresh herbs or chopped peanuts for a decorative touch.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light lager beer. You can also serve it with a refreshing fruit juice or iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

The number of calories in a serving of Ngege with Groundnut Sauce can vary depending on the portion size and ingredients used. On average, a serving of this dish can range from 300-500 calories.

Carbohydrates

The carbohydrates in this dish primarily come from the rice or ugali that is served with the fish and groundnut sauce. The amount of carbohydrates can vary depending on the portion size and type of starch used.

Fats

The main source of fats in this dish comes from the cooking oil and peanuts used to make the groundnut sauce. While fats are essential for a balanced diet, it is important to consume them in moderation.

Proteins

Fish is a rich source of protein, which is essential for muscle growth and repair. The groundnut sauce also provides additional protein from the peanuts.

Vitamins and minerals

Fish is a good source of vitamins and minerals such as vitamin D, vitamin B12, and selenium. Peanuts are also rich in nutrients like vitamin E, magnesium, and niacin.

Alergens

This dish contains peanuts, which are a common allergen. It is important to be cautious if you or your guests have a peanut allergy.

Summary

Ngege with Groundnut Sauce is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Ngege with Groundnut Sauce is a delicious and nutritious dish that showcases the flavors of Kenya. With a perfect balance of protein, fats, and carbohydrates, this dish is a satisfying meal that can be enjoyed by the whole family. Try making this traditional recipe at home and experience the taste of Kenya in your own kitchen.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was many years ago, when I was just a young girl living in a small village by the shores of Lake Victoria. My mother had sent me to the market to buy some fish for dinner, and as I wandered through the stalls, I came across a woman selling the most beautiful ngege fish I had ever seen.

I struck up a conversation with the woman, asking her how she cooked the fish. She smiled kindly and told me about a traditional dish called ngege with groundnut sauce. As she described the recipe, my mouth watered in anticipation. The thought of tender, flaky fish smothered in a rich, creamy peanut sauce was enough to make my stomach rumble.

I bought a few fish from the woman and hurried home to tell my mother about this new recipe I had discovered. She listened intently as I relayed the woman's instructions, nodding in approval. My mother was an excellent cook, and she was always eager to try new dishes and techniques.

Together, we prepared the ngege with groundnut sauce for dinner that night. The kitchen was filled with the enticing aroma of roasting peanuts and simmering fish. As we sat down to eat, I couldn't wait to taste the fruits of our labor.

The first bite was pure bliss. The fish was perfectly cooked, tender and moist, while the groundnut sauce was creamy and full of flavor. The combination of the two was like nothing I had ever tasted before. I savored each mouthful, relishing in the deliciousness of the dish.

From that day on, ngege with groundnut sauce became a staple in our household. Whenever we had guests over, my mother would proudly serve up this dish, always receiving rave reviews. I, too, began to make the recipe for my own family, passing down the tradition from one generation to the next.

Over the years, I have made some tweaks and adjustments to the original recipe, adding my own personal touch to make it truly my own. I have shared the recipe with friends and neighbors, who have all marveled at its simplicity and deliciousness.

One day, a neighbor asked me where I had learned to make ngege with groundnut sauce. I smiled, thinking back to that fateful day at the market when I had stumbled upon the recipe. I realized then that cooking is not just about following instructions, but about embracing new experiences and flavors, and making them your own.

As I grow older, I find comfort in the familiar rituals of cooking, in the memories that each dish holds. Ngege with groundnut sauce will always have a special place in my heart, a reminder of the joy of discovery and the thrill of creating something truly delicious. And as I continue to cook and share my recipes with others, I hope to inspire a love of food and cooking in those around me, just as that woman at the market inspired me all those years ago.