Ngege with Groundnut Sauce

== Description ==
Ngege (Oreochromis esculentus, a kind of Tilapia) is commonly consumed throughout Africa's great lakes region. Lake Victoria was a famous source of Ngege until the Nile Perch was introduced and drove the Ngege to near-extinction (many Lake Victoria cichlids suffered the same fate). This is another of Africa's many peanut sauce recipes, similar to Central Africa's fried in peanut sauce.
== Ingredients ==
* salt and black pepper, to taste
* 1 cup cooking oil
* whole tilapia (one per person), one to two pounds each; cleaned (or tilapia fillets, or any fish)
* 1 or 2 onions, finely chopped
* ½ cup of peanut butter (natural, unsweetened) or a homemade groundnut paste made by grinding fresh roasted peanuts
* 1 spoonful of curry powder (or any similar spice or spices)
== Directions ==
# If using whole fish: cut two or three slits into each side of the ; rub salt and pepper into the slits and on the side of the.
# If using fillets: rub salt and pepper onto the fillets.
# Heat oil in deep frying pan until very hot.
# Fry in hot oil, one side at a time, until is browned and crispy, turning once.
# Reduce heat and cover.
# Allow to cook a few more minutes until it is done.
# Remove from pan.
# Place in covered dish in warm oven.
# Increase heat under frying pan.
# Fry the onions in the same pan, until fully cooked.
# Remove onions and place them over the.
# Reduce heat.
# Add peanut butter and curry powder (or other spices) to frying pan.
# Mix well with remaining oil.
# Reduce heat to very low.
# Slowly stir in enough water (about a cup) to make a smooth sauce.
# Pour sauce over and onions.
# Serve with ugali or rice.
# Variations: include tomatoes, green pepper, hot chile pepper, and/or garlic when frying the onion.
Category:Ugandan Meat Dishes
Category:Tilapia Recipes
Category:Onion Recipes
Category:Peanut butter Recipes
Category:Chile pepper Recipes
Category:Curry Recipes
Category:Green bell pepper Recipes
Category:Recipes that need photos