Click on the image, above to submit to Pinterest.

Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce)

(Smoked Fish in Peanut Sauce) is a traditional Malian recipe for a classic stew of smoked fish in a tomato base flavoured with chillies and thickened with peanut butter that's served with vegetables cooked in the fish stock. The full recipe is presented here and I hope you enjoy this classic Malian version of: Smoked Fish in Peanut Sauce (Tiga Dégué au Poisson Fumé).

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesMali Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')


Ingredients:

1 large smoked fish (traditionally a catfish), cut into medium-sized pieces
3 tbsp vegetable oil or groundnut oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 tbsp peanut butter
2 fresh tomatoes
1 tbsp tomato purée
1/2 tsp freshly-ground black pepper
2 Maggi cubes (or bouillon cubes)
2 hot chillies, finely chopped
1l water
salt and freshly-ground black pepper, to taste
mixed vegetables (eg carrots, cassava, sweet potatoes, cabbage) (optional)

Method:

Heat the oil in a pan, add the onion and fry for a few minutes. Now add the tomatoes, tomato purée, garlic and black pepper. Cook the mixture, stirring frequently, for 10 minutes then add the water and the peanut butter.

Cook gently over low heat for 40 minutes, or until the oil separates from the peanut butter and floats to the top.

Add the fish, chilli, salt and Maggi cubes. Bring back to a simmer and cook over low heat for 30 minutes.

If desired, you can add chopped carrots, cassava or sweet potatoes and sliced cabbage about 20 minutes before the stew is due to be ready to bulk it out.

By the end of the cooking time the stew should be thick and there should be a small film of oil in the surface.

Serve hot, accompanied by rice.