Uganda Ngege Tilapia with Groundnut Sauce Recipe

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 fish in Peanut Sauce.

Ingredients 

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•salt and black pepper, to taste
•one cup cooking oil
•whole Tilapia (one per person), one to two pounds each; cleaned (or Tilapia fillets, or any fish)
•one or two onions, finely chopped
•one-half cup of Peanut butter (natural, unsweetened) or a homemade Groundnut paste made by grinding fresh roasted peanuts
•one spoonful of curry powder (or any similar spice or spices)

Directions 

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1.If using whole fish: Cut two or three slits into each side of the fish; rub salt and pepper into the slits and on the side of the fish.
2.If using fillets: Rub salt and pepper onto the fillets.
3.Heat oil in deep frying pan until very hot. Fry fish in hot oil, one side at a time, until fish is browned and crispy, turning once. Reduce heat and cover. Allow fish to cook a few more minutes until it is done. Remove fish from pan. Place fish in covered dish in warm oven.
4.Increase heat under frying pan. Fry the onions in the same pan, until fully cooked. Remove onions and place them over the fish. Reduce heat.
5.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.
6.Pour sauce over fish and onions. Serve with Ugali or rice.
7.Variations: inclom
ude tomatoes, green pepper, hot chile pepper, and/or garlic when frying the Onion.

Uganda Stir-fried mushrooms Recipe

Peanut or vegetable oil — 1 tbsp
Minced peeled fresh ginger — 1tsp
Minced garlic — 2 tsps
Mushrooms — 2 1/2 cups
Soy sauce — 1 tbsp
Green onion tops (chopped) — 1 tbsp

Method to Prepare stir fried mushrooms Recipe

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1. HEAT oil in a large skillet over medium-high heat until hot. Add, ginger and garlic; sauté for one minute.
2. Add mushrooms; cook, stirring frequently, three to four minutes or until mushrooms are golden brown.
3. Add soy sauce and sesame oil; cook and stir for one to two minutes or until most of the soy sauce evaporates.
4. Remove from heat; sprinkle with green onion. Top with toasted sesame seeds, if desired.

Ugandan Chickennat Recipe

Chickennat is a traditional Ugandan recipe for a classic stew of chicken and onions cooked in chicken stock broth that's thickened with peanut butter and egg yolks. The full recipe is presented here and I hope you enjoy this classic Ugandan version of: Chickennat.

Ingredients:

•1 x 1.5kg chicken cut into serving pieces
•1 tsp salt
•1/2 tsp ground black pepper
•100g butter
•100g onion, chopped
•600ml chicken stock
•150ml peanut butter
•2 egg yolks
•6 tbsp chopped parsley



Method:

Wash and dry the chicken pieces then season liberally with salt and pepper. Melt the butter in a large pan or casserole and add the chicken and onions. Cover an allow to cook on the lowest possible hat, adding the stock little by little until it has all been used. After about 15 minutes of cooking take out 100ml of the stock and use this to thin the peanut butterto a paste before adding this back to the pot. Bring the liquid to a boil then reduce the heat to a simmer. Take out 100ml of the stock and allow cooling a little then whisk-in the egg yolk and adding this to the pot. Simmer very gently until the chicken is done then serve on a bed of rice or with cornmeal porridge. Garnish with the chopped parsley.