Bonga Fish Domoda (Gambian Fish in Peanut Sauce)

• 2 tablespoons vegetable oil
• 2 medium onions, finely chopped
• 3 garlic cloves, minced
• 2 tomatoes, diced
• 2 tablespoons tomato paste
• 1 cup peanut butter
• 1 tablespoon ground paprika
• 1 teaspoon ground cayenne pepper (adjust according to your spice preference)
• Salt to taste
• Pepper to taste
• 4 cups water
• 2 pounds bonga fish fillets
• Fresh parsley or cilantro, chopped (for garnish)

Ingredients for 7 servings (2.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the vegetable oil in a large pot over medium heat.

   Stovetop
2. 2

   Add the onions and garlic to the pot and sauté until they become translucent.

3. 3

   Stir in the diced tomatoes and tomato paste, cooking for a few minutes until the tomatoes soften.

4. 4

   Add the peanut butter, ground paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine all the ingredients.

5. 5

   Slowly pour in the water while continuously stirring the mixture to ensure the peanut butter is well incorporated.

6. 6

   Bring the sauce to a simmer and let it cook for about 15–20 minutes, allowing the flavors to meld together.

   Stovetop
7. 7

   Gently place the bonga fish fillets into the simmering sauce, making sure they are fully submerged. Cook for another 10–15 minutes or until the fish is fully cooked and flakes easily.

   Stovetop
8. 8

   Taste the sauce and adjust the seasoning if needed.

9. 9

   Remove the pot from heat and let it cool slightly before serving.

10. 10

    Garnish with freshly chopped parsley or cilantro.

11. 11

    Serve the bonga fish domoda hot with rice or couscous.