Peanut Fish Stew

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.




  • Seafood
  • Soups, Stews & Potjies
  • African Flavours
  • Soups and Stews


  • African

Cooking Methods

  • Stewing



Prep Time

20 minutes

Cooking Time

35 minutes


  • 1kg Food Lover’s Signature prime cut hake
  • 3 large fresh tomatoes
  • 1 onion, chopped
  • 3 garlic cloves, grated
  • 1cm fresh ginger, peeled and grated
  • 5ml (1 tsp) paprika
  • Pinch of chilli powder (optional)
  • 30ml (2 Tbsp) peanut oil
  • 125ml (1/2 cup) peanuts without skins, plus extra for serving, chopped
  • 1 large red bell pepper, cut into strips
  • 1 large yellow bell pepper, cut into strips
  • 250ml (1 cup) Oh Mega peanut butter
  • 400ml (1 can) coconut milk
  • Fresh parsley, to taste, chopped
  • Salt and pepper, to taste


  1. Season the fish with salt and pepper and sear in a pan with a dash of olive oil until just browned.
  2. Set aside until needed.
  3. Bring a small pot with water to a rolling boil.
  4. Cut a small cross on each of the tomatoes underneath and blanch them for about 45 seconds to 1 minute.
  5. Remove the tomatoes from the water using a slotted spoon and quickly place into ice water.
  6. Leave them for a few minutes, then peel off the skins.
  7. Place the onion, garlic, ginger, spices, peanuts and peeled tomatoes into a blender and blend until smooth.
  8. Heat a deep pan with the peanut oil on a low heat and add the paste into the pan.
  9. Fry the paste until fragrant. Add the bell pepper strips and fry for a minute or two.
  10. Mix the peanut butter and coconut milk until smooth and add that to the pan.
  11. Cook for about 5 minutes and add the fish.
  12. Allow to cook for another 8-10 minutes or until the fish is perfectly done.
  13. Season to taste with salt and pepper.
  14. Garnish with parsley and chopped peanuts. Serve on a bed of fluffy white rice.


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.

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