Bonga Fish Domoda (Gambian Fish in Peanut Sauce)
Bonga fish domoda is a Gambian stew of oily bonga fillets simmered in a thick peanut sauce. The sauce starts with onions, garlic, tomato and tomato paste, then takes a full cup of peanut butter loosened with water, which gives it body and a deep, savory richness. Paprika and cayenne add warmth, and you control the heat. Spoon it over rice or couscous to catch every bit of the sauce.
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic and cook, stirring, until they turn translucent.
Stir in the diced tomatoes and tomato paste. Cook for a few minutes, until the tomatoes have softened.
Add the peanut butter, paprika, cayenne, salt and pepper, and stir well until everything is combined into a thick paste.
Pour in the water slowly, stirring all the while, so the peanut butter loosens evenly into the liquid without lumps.
Bring the sauce to a simmer and cook for about 15 to 20 minutes, so the flavors come together.
Lay the bonga fillets gently in the sauce and make sure they are fully covered by it. Cook for another 10 to 15 minutes, until the fish is cooked through and flakes easily.
Taste the sauce and adjust the seasoning. Take the pot off the heat and let it cool slightly.
Scatter chopped parsley or cilantro over the top and serve hot with rice or couscous. Carrots, potatoes or bell peppers can be added to the pot if you want a more filling stew.
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