A South African Twist on a Cameroonian Peanut Fish Stew. Traditionally made with smoked, dried fish and peanut butter and often bitter leaves but this little twist is made to suit more local tastebuds and ingredients available. The warm spices of paprika, cloves, ginger and chilli make Peanut Fish Stew a perfect winter warmer. But it’s not too hot, the addition of coconut milk turns that chilli heat into a milder, creamier and richer stew. Packed with spices of Africa, this dish will impress and delight your taste buds.
Peanuts are such a staple in many cuisines but its almost always a must-have pantry item in most West African homes.
Traditionally, in Cameroon they will serve Ndolé, which uses bitter leaves with a peanut stew. Bitter leaves are hard to source in South Africa so we have our own twist on this heart-warming stew. Another option is to add spinach or kale to this dish.
