West African Grilled Eel

Ingredients

In this West African adaptation, the Italian Anguilla alla giovese is transformed into a grilled eel dish with a spicy peanut sauce. The original Italian recipe typically involves cooking the eel in a tomato-based sauce with white wine and herbs. However, in this West African version, the eel is marinated in a blend of West African spices and grilled to perfection. Additionally, the traditional tomato-based sauce is replaced with a rich and spicy peanut sauce, adding a unique twist to the dish. We alse have the original recipe for Anguilla alla giovese, so you can check it out.

• 2 pounds (900g) eel fillets 2 pounds (900g) eel fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ground ginger 2 teaspoons ground ginger
• 2 teaspoons garlic powder 2 teaspoons garlic powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1 cup (240ml) roasted peanuts 1 cup (240ml) roasted peanuts
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the ground ginger, garlic powder, chili powder, paprika, salt, and black pepper.
3. 3.
   Rub the eel fillets with the vegetable oil, then sprinkle the spice mixture evenly over both sides of the fillets.
4. 4.
   Place the eel fillets on the preheated grill and cook for 4-5 minutes per side, or until the eel is cooked through and slightly charred. Remove from the grill and set aside.
5. 5.
   In a blender or food processor, combine the roasted peanuts, tomatoes, onion, garlic, tomato paste, ground cumin, ground coriander, cayenne pepper, and water. Blend until smooth.
6. 6.
   Transfer the peanut sauce to a saucepan and heat over medium heat until warmed through.
7. 7.
   Serve the grilled eel with the spicy peanut sauce, garnished with fresh cilantro.

Treat your ingredients with care...

• Eel — Ensure that the eel fillets are fresh and properly cleaned before marinating and grilling.
• Roasted peanuts — If you can't find roasted peanuts, you can roast raw peanuts in a preheated oven at 350°F (175°C) for about 10-15 minutes until golden brown.

Tips & Tricks

• If eel is not readily available, you can substitute it with other firm-fleshed fish such as catfish or tilapia.
• For an extra kick of heat, add a pinch of cayenne pepper to the spice rub.
• Serve the grilled eel with a side of steamed rice or grilled vegetables for a complete meal.
• Adjust the spiciness of the peanut sauce by adding more or less cayenne pepper according to your preference.
• Leftover grilled eel can be refrigerated and enjoyed cold the next day as a delicious addition to salads or sandwiches.

Serving advice

Serve the West African Grilled Eel with Spicy Peanut Sauce as a main course, accompanied by steamed rice or grilled vegetables. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the grilled eel fillets on a platter, drizzle the spicy peanut sauce over them, and sprinkle with chopped fresh cilantro. Serve with a side of steamed rice or grilled vegetables for an appealing and flavorful presentation.