Entree: Chad – Central Culinary Region – Chadian Grilled Fish (Seasoned freshwater fish grilled and served with a spicy tomato-peanut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 4 whole tilapia, approx. 1 lb (454 g) each, scaled and gutted
- 1/3 cup (80 ml) peanut oil
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1 Maggi or bouillon cube (optional)
- 2 tbsp (30 ml) vegetable oil for brushing
- For the sauce:
- 1/2 cup (125 g) smooth peanut butter
- 1 cup (240 ml) tomato purée or crushed tomatoes
- 1 small onion, finely chopped
- 1 tbsp (15 ml) chili paste or 1 tsp (5 g) cayenne (adjust to taste)
- 1 cup (240 ml) water or light stock
- 1 tbsp (15 ml) peanut oil or vegetable oil
- 1 tbsp (15 ml) lemon juice or tamarind concentrate
- Salt to taste
- Fresh cilantro or parsley for garnish

Instructions

1. Step 1: Make a marinade by whisking 1/3 cup (80 ml) peanut oil, minced garlic, minced ginger, 2 tbsp (30 ml) lemon juice, smoked paprika, ground cumin, 1 tsp (5 g) salt and the bouillon cube if using. Rub the marinade inside the cavity and over the outside of each tilapia, score the flesh, and refrigerate 1–2 hours (or up to overnight). Meanwhile, for the sauce heat 1 tbsp (15 ml) oil in a small saucepan, sauté the chopped onion until translucent, stir in tomato purée, peanut butter, chili paste, 1 cup (240 ml) water or stock and simmer gently 8–10 minutes until thickened; finish with 1 tbsp (15 ml) lemon juice, adjust salt and keep warm.
2. Step 2: Preheat a medium-hot grill or broiler and oil the grates; brush the fish with 2 tbsp (30 ml) vegetable oil and grill whole for 6–8 minutes per side (depending on size) until flesh flakes and skin is charred and crisp. Transfer to a platter, spoon the warm tomato-peanut sauce over or serve alongside, garnish with cilantro and serve with millet, rice, or fufu.