Banda (Smoked fish in Peanut Sauce) is a traditional Chadian recipe for a classic stew of smoked and dried fish with onions and hot chilli in a peanut butter base. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Smoked fish in Peanut Sauce (Banda).
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Ingredients:
1 large smoked and dried fish (or substitute smoked chicken pieces)
200g peanut butter
1 onion, chopped
2 Maggi cubes
1 garlic clove, crushed
1 red chilli, pounded to a paste
salt, to taste
groundnut oil, for frying
Method:
Break the fish into pieces, wash thoroughly and remove as many bones as you can. If using smoked chicken pieces then fry them for 15 minutes in oil before using in the below recipe instead of the smoked fish.
Heat about 4 tbsp oil in a pot. Add the onion, fish and garlic and stir-fry for about 15 minutes or until the fish begins to soften.
Add 500ml water and season with the pounded chilli, Maggi cubes and salt, to taste.
Stir in the peanut butter, bring back to a simmer and cook for about 20 minutes more, or until the sauce has thickened.
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