[vc_section][vc_row][vc_column width=”1/2″][metaslider id=”27906″][/vc_column][vc_column width=”1/2″]Preparation time: 55 mins
Serving: 4-5 people
Difficulty: Easy
Ingredients:
Dried and Salted fish (pollock or codfish): 1lb
Bantu Tastes Fumbwa : 1/2 pack
Bantu Tastes Chikwangue : 2 pack
Bantu Tastes Safou : 1 pack
Vegetable oil : 1/2 cup
Flour : 1/2 cup
Garlic : 5 cloves
Scallion : 3
Red Onion : 1 big
White Onion : 2 medium
Tomatoes : 4
Peanut Oil: 5 tablespoons
Peanut Butter : 2 table spoon
Water : 1/4 gallon
Dry powder cayenne pepper or any hot pepper of your choice : 1/4 tea spoon[/vc_column][/vc_row][/vc_section]
Method:
Sock the fish overnight in water in order to reduce the saltiness and rinse it.
Boil the fish for 10 min with new water and remove it.
Dip the fish pieces in the flour and start to fry them (3tbsp of oil) few minutes each side till the golden color appears.
While the fish is cooking chop all your vegetables.
Let the oil sizzle then place the chopped onions and let them become almost translucent.
Then add the chopped tomatoes and stir few seconds.
To cook the peanut butter sauce you need to sizzle the scallion and garlic for few minutes on low heat then add the peanut butter and let it cook 5 minutes.
Stir few minutes and add little bit of water time to time to make sure the peanut butter don’t stick to the bottom of the pot.
Once the peanut butter change color you can add the cooked tomato sauce and the fish and mix everything together for few minutes.
Rinse the Fumbwa and add it to your preparation and stir time to time. Let it cook few minutes.
Defrost completely the chikwangue and the safou.
Steam your chikwangue for 30 minutes then your Safou for 5 minutes
Serve everything together …Et voila Bon Appetit!
