Nyekoe with Spicy Peanut Sauce

Ingredients

• 4 fish fillets (tilapia or catfish), about 200g (7oz) each 4 fish fillets (tilapia or catfish), about 200g (7oz) each
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups fish stock (470ml) 2 cups fish stock (470ml)
• 1 cup spinach leaves, chopped 1 cup spinach leaves, chopped
• Salt and pepper to taste Salt and pepper to taste
• For the spicy peanut sauce: For the spicy peanut sauce:
• 1 cup roasted peanuts, unsalted 1 cup roasted peanuts, unsalted
• 2 cloves garlic 2 cloves garlic
• 1 thumb-sized piece of ginger 1 thumb-sized piece of ginger
• 2 red chili peppers, seeds removed 2 red chili peppers, seeds removed
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup water (235ml) 1 cup water (235ml)
• Salt to taste Salt to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugar: 3g)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the diced tomatoes and bell pepper to the pot and cook for 5 minutes, until they start to soften.
3. 3.
   Pour in the fish stock and bring it to a simmer. Season with salt and pepper to taste.
4. 4.
   Gently place the fish fillets into the simmering broth. Cover the pot and let the fish cook for about 10 minutes, or until it is cooked through and flakes easily with a fork.
5. 5.
   While the fish is cooking, prepare the spicy peanut sauce. In a blender or food processor, combine the roasted peanuts, garlic, ginger, chili peppers, cumin, coriander, vegetable oil, water, and salt. Blend until smooth and creamy.
6. 6.
   Once the fish is cooked, remove it from the pot and set it aside. Stir in the chopped spinach into the broth and let it wilt for a minute.
7. 7.
   To serve, place a fish fillet on a plate and ladle some of the broth and vegetables over it. Drizzle the spicy peanut sauce on top. Serve hot with steamed rice or boiled yam.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and free from any unpleasant odor. If you prefer a milder flavor, you can use tilapia, while catfish will add a slightly stronger taste to the dish.

Tips & Tricks

• If you prefer a spicier sauce, you can add more chili peppers to the peanut sauce.
• For a creamier texture, you can add a splash of coconut milk to the broth.
• Feel free to customize the vegetables used in the dish based on your preferences and seasonal availability.
• Serve Nyekoe with a side of fried plantains for a delicious combination of flavors.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve Nyekoe hot with steamed rice or boiled yam. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Arrange the fish fillets on a plate and spoon the colorful vegetables and broth over them. Drizzle the spicy peanut sauce on top and sprinkle some chopped peanuts for an attractive presentation.