Sauce

Guinean peanut sauce with smoked fish

Name: Guinean peanut sauce with smoked fish
Total time: 55 min
Yield: 4 servings
Ingredients: 200 g Poisson fumé; 150 g Peanut paste; 3 Tomato; 1 Onion; 2 cloves Garlic; 1 Chili pepper; 1 tbsp Neutral oil; 400 ml Water; 1 tsp Salt

Preparation time: 55 min
Servings: 4 servings

Ingredients

4 servings

Poisson fumé — to buy200 g
Peanut paste — to buy150 g
Tomato — to buy3
Onion — to buy1
Garlic — to buy2 cloves
Chili pepper — to buy1
Neutral oil — to buy1 tbsp
Water — to buy400 ml
Salt — to buy1 tsp

Preparation

Roughly flake the smoked fish, removing any bones.
Slice the onion, chop the garlic and chili, and blend the tomatoes.
Heat the oil in a saucepan, sauté the onion and garlic for 3 minutes, add the tomato purée, and let stew for 8 minutes.
Thin the peanut paste with warm water until you get a smooth cream, pour it into the saucepan.
Add the flaked smoked fish, mix well.
Simmer for 20 minutes over low heat, stirring regularly to keep the sauce from catching, until it turns smooth and the oil rises to the surface.
Season with salt to taste (the smoked fish is already salty) and serve hot with rice or foutou.