Kapenta in groundnut sauce

Kapenta in groundnut sauce : food-grade dried kapenta.

Ingredients

• 200 g food-grade dried kapenta
• 100 g ground unsalted roasted peanuts
• 300 g diced tomato
• 120 g sliced onion
• 800 ml drinking water
• 1 g salt

Preparation

⚖️ Weigh the ingredients for 4 servings and prepare the utensils.

💧 Sort, wash and drain: 200 g food-grade dried kapenta.

🔥 Heat the measured liquid (800 ml drinking water), first reserving any water needed for mixing.

🥄 Add 200 g food-grade dried kapenta and stir gently. ⏲️ Simmer gently for about 25 minutes; stir and add a little water if needed.

🥜 Mix 100 g ground unsalted roasted peanuts with a little of the measured liquid to make a smooth cream.

🥄 Add 100 g ground unsalted roasted peanuts, 300 g diced tomato, 120 g sliced onion, 1 g salt and stir gently.

⏲️ Simmer gently for about 35 minutes; stir and add a little water if needed. ✅ Fish should be opaque throughout and flake easily; check for bones when serving.

🍽️ Divide into 4 servings and serve warm, with sides separately.