Bonga fish in a peanut sauce

Ingredients

• 2 tablespoons of vegetable oil paint
• 2 medium onions, finely chopped
• 3 cloves of garlic, chopped
• 2 tomatoes, diced
• 2 tablespoons of tomato puree
• 240 ml of peanut butter
• 1 tablespoon of paprika
• 1 teaspoon of ground cayenne pepper (adjust to your preference)
• Salt to taste
• pepper, to taste
• 960 ml of water
• 900 g of Bonga fish fillets
• Fresh parsley or cilantro, chopped (for garnish)

Heat the vegetable oil paint in a large saucepan.

Add the onion and garlic to the pot and cook them until they are translucent.

Add the chopped tomatoes and tomato puree, and cook for a few minutes until the tomatoes soften.

Add the peanut butter, ground paprika, cayenne pepper, salt, and pepper to the pot.

Thoroughly mix all the ingredients together.

Slowly pour in the water while constantly stirring the mixture to ensure that the peanut butter is fully incorporated.

Heat the sauce over low heat and let it simmer for about 15 to 20 minutes, to allow the flavors to meld together.

Gently place the bonga fish fillets into the simmering sauce, ensuring they are completely submerged.

Continue to cook for another 10 to 15 minutes, or until the fish is cooked through and flakes easily.

Taste the sauce and adjust the seasoning as needed.

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

Garnish with freshly chopped parsley or cilantro.

Serve the bonga fish dish with domoda sauce, alongside rice or couscous.