Fried Fish in Peanut Sauce: A Taste of Cameroon

The first time I encountered this dish, it was on a blustery autumn evening, the kind that makes you crave something warm, hearty, and deeply flavorful. I was deep into my culinary journey, a quest to traverse the globe one plate at a time, and Cameroon was my 46th destination. The original recipe called for dried shrimp, an ingredient I typically shy away from, but my adventurous spirit, and a bit of improvisation with bonito flakes and fresh salad shrimp, led me to a revelation. This dish isn’t just food; it’s a vibrant tapestry of spices and textures that whispers tales of West African kitchens, a comforting embrace that lingers long after the last bite.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4-6
• Yield: Approximately 4 servings
• Dietary Type: Pescatarian

Ingredients

For the Fried Fish:

• 1-2 tablespoons palm oil
• 1 lb sole (save the head) or 1 lb red snapper, washed, patted dry, and cut into serving size pieces (save the head)
• 2-3 cloves garlic, minced
• 1 teaspoon coriander
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg, grated
• Salt (to taste)
• Black pepper (to taste)

For the Peanut Sauce:

• 1½ teaspoons dried shrimp, ground into a powder (Chef’s Note: I opted for bonito flakes for a less intense, more universally appealing flavor profile, and it worked beautifully.)
• 1½ teaspoons dried shrimp, whole (Chef’s Note: Fresh salad shrimp can be a delightful substitute, offering a tender bite.)
• 1 tablespoon peanut oil
• 1 onion, finely sliced
• 2-3 cloves garlic, remaining minced
• 1 chili pepper, cleaned
• 1 cup no-sugar-added peanut butter
• 4 cups water (Chef’s Note: I found using fish stock instead of plain water added another layer of depth.)

Equipment Needed

• Large skillet
• Small bowl
• Medium saucepan
• Fine-mesh sieve or colander
• Paper towels
• Mortar and pestle or spice grinder (for grinding dried shrimp, if using)

Instructions

The preparation of this Cameroonian classic is a delightful dance of frying, simmering, and flavor infusion. It begins with ensuring your fish is perfectly prepared, followed by building a rich, aromatic peanut sauce.

1. Prepare the Fish: Begin by preparing your chosen fish. If using sole, you’ll want to save the head. For red snapper, ensure it’s washed, thoroughly patted dry, and cut into manageable serving pieces, also reserving the head.
2. First Fry: In a large skillet, heat the palm oil over medium-high heat. Carefully add the prepared fish to the hot oil. Add half of the minced garlic to the skillet with the fish. Fry the fish until it’s cooked through, turning once to ensure even browning on both sides. This typically takes about 5-7 minutes per side, depending on the thickness of the fish. Once cooked, remove the fish from the skillet and drain it on paper towels to absorb any excess oil. Set aside.
3. Spice Blend: In a small bowl, combine the coriander, ground ginger, grated nutmeg, salt, and black pepper. If you are using ground dried shrimp, add it here as well. This spice mixture will form the aromatic base for our sauce.
4. Prepare the Broth: In a medium saucepan, bring 4 cups of water to a rolling boil. If you are using the fish head, add it to the boiling water now. Add the prepared spice mixture to the boiling water. If you’re following my lead and using fish stock instead of water, this is where you’d add it. Allow this to simmer gently for about 15 minutes to extract flavor from the fish head and meld the spices.
5. Sauté Aromatics: While the broth is simmering, return to your large skillet. Heat the peanut oil over medium heat. Add the finely sliced onion and the remaining minced garlic. Fry the onions and garlic until the onions are golden brown and softened, about 5-7 minutes. This caramelization is key to building deep flavor.
6. Add Chili and Fish: Once the onions are nicely browned, reduce the heat to low. Add the cleaned chili pepper to the skillet with the onions and garlic. Be mindful of the chili; you can leave it whole for a milder heat or slice it if you prefer more spice. Now, carefully add the fried fish pieces back into the skillet with the sautéed onions and garlic.
7. Finish the Peanut Sauce: Remove the fish head from the simmering broth using a slotted spoon. Discard the fish head. Whisk in the no-sugar-added peanut butter into the broth until it’s completely smooth and well combined. Bring the sauce to a boil, then reduce the heat to low and let it simmer gently. Stir occasionally until the sauce thickens to your desired consistency. This usually takes about 10-15 minutes.
8. Combine and Heat: Pour the thickened peanut sauce over the fish, onions, and garlic in the large skillet. If you are using whole dried shrimp, add them now as a garnish or part of the sauce. Gently stir to coat the fish evenly. Cook over low heat until everything is heated through, about another 5 minutes.
9. Serve: Serve this delicious Fried Fish in Peanut Sauce immediately over a bed of fluffy boiled white rice. It’s also wonderful served with sese plantains, a popular accompaniment in Cameroon.

Expert Tips & Tricks

• The Fish Head is Key: Don’t skip the fish head if you can help it! It imparts an incredible depth of flavor to the broth, a foundational element that dried shrimp alone can’t quite replicate. If you absolutely cannot source one, a good quality fish stock is your best bet.
• Peanut Butter Prowess: For the smoothest sauce, ensure your peanut butter is well-stirred and at room temperature. If it’s a natural peanut butter that has separated, stir it vigorously before adding it to the broth.
• Chili Control: The heat of chili peppers can vary wildly. If you’re sensitive to spice, you can remove the seeds and membranes from the chili pepper before adding it, or even use just a small piece. Taste and adjust as you go.
• Bonito Flake Magic: My substitution of bonito flakes for ground dried shrimp worked wonderfully. They offer a savory, umami-rich profile without the sometimes overpowering brininess of dried shrimp. If you can find them, they are an excellent alternative.
• Make-Ahead Broth: The broth for the peanut sauce can be made a day in advance and stored in the refrigerator. This will save you time on cooking day.

Serving & Storage Suggestions

This Fried Fish in Peanut Sauce is a complete meal in itself, best enjoyed piping hot. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the peanut sauce from scorching. You may need to add a splash of water or broth to loosen the sauce if it has thickened too much during storage.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	385 kcal	19%
Total Fat	22g	28%
Saturated Fat	4.5g	23%
Cholesterol	65mg	22%
Sodium	410mg	18%
Total Carbohydrate	15g	5%
Dietary Fiber	3g	11%
Sugars	4g	4%
Protein	28g	56%

Variations & Substitutions

• Fish Choice: While sole and red snapper are traditional, other firm white fish like tilapia, cod, or even firm tofu for a vegetarian option can be used. Adjust cooking times accordingly.
• Peanut Butter Texture: If you prefer a smoother sauce, you can blend the peanut butter with a little water or broth before adding it to the saucepan.
• Spice Level: For those who love a kick, add more chili peppers, or even a pinch of cayenne pepper to the sauce. For a milder version, use a whole chili pepper and remove it before serving.
• Vegetable Additions: You can stir in some chopped bell peppers or spinach during the last few minutes of cooking for added nutrients and color.

FAQs

Q: Can I make this dish without dried shrimp?
A: Yes, absolutely. If you can’t find dried shrimp, you can omit them or use bonito flakes for a savory, umami flavor as suggested in the ingredients.

Q: What kind of chili pepper should I use?
A: A Scotch bonnet pepper is traditional for a good kick of heat and fruity flavor. However, you can substitute with jalapeños or a bird’s eye chili if Scotch bonnets are unavailable, adjusting the quantity to your preferred spice level.

Q: Is palm oil essential for this recipe?
A: Palm oil lends a distinct flavor and color to the dish. However, if it’s unavailable, you can substitute with other neutral cooking oils like vegetable or canola oil.

Q: How do I prevent the peanut sauce from becoming lumpy?
A: Whisking the peanut butter thoroughly into the broth, especially as it heats up, is crucial for a smooth sauce. Ensure the broth is warm, not boiling, when you initially add the peanut butter.

Q: Can I make the peanut sauce ahead of time?
A: Yes, the peanut sauce can be made a day in advance and stored in the refrigerator. Reheat it gently on the stovetop and add a little liquid if it has thickened too much.

This Cameroonian Fried Fish in Peanut Sauce is a journey for the senses, a dish that speaks volumes about the warmth and richness of its origin. It’s a testament to how simple ingredients, when treated with respect and a touch of culinary adventure, can create something truly extraordinary. I encourage you to gather your ingredients, embrace the aromas, and share this vibrant taste of Cameroon with your loved ones. Perhaps a chilled bissap (sorrel drink) or a light lager would be the perfect accompaniment to this flavorful feast.