Tiga Dégué au Poisson Fumé

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Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce) is an elegant dish. Very rich, creamy, and a good comfort food.

Tiga Dégué au Poisson Fumé

(Photo Attributed to Author: Lord Mountbatten)

Tiga Dégué au Poisson Fumé Recipe-

Ingredients:
  • 1 lb. smoked fish (traditionally smoked catfish, but smoked mackerel will do, also), chopped into bite-sized pieces
  • 3 tbsp. pure peanut oil
  • 1 large onion, chopped fine
  • 4 large clove garlic, minced
  • 4 tbsp. smooth, low salt (less than 1%) peanut butter
  • 2 ripe Roma plum tomatoes
  • 2 tbsp. tomato purée
  • 1 tsp. freshly ground black peppercorns
  • 2 Maggi cubes, crushed (an absolute must ingredient, for the authentic Malian flavor)
  • 2 Scotch Bonnet hot chili peppers, seeds left in, chopped fine
  • water
  • freshly ground coarse sea salt and black peppercorns, to taste
  • Optional, mixed vegetables, such as cabbage, cassava, sweet potatoes, bell peppers, etc., chopped into bite-sized pieces
Directions:
  1. Heat the oil in a large skillet over medium-high heat; add the onion and sauté until fragrant and translucent.
  2. Add the tomato purée, 1 tsp. black pepper, garlic, and tomatoes, and cook the mixture, stirring often, for 9-10 minutes, and then add the peanut butter and enough water to make the mixture kind of soupy.
  3. Reduce heat to a lively simmer, and simmer-cook for 35-40 minutes, or until the oil separates from the peanut butter and floats to the top.
  4. Now add the fish, salt to taste (and more pepper to taste, if need be), crushed Maggi cubes, and chilis. Bring the mixture back to a lively simmer and cook for another half an hour.
  5. If you are including vegetables in your Tiga Dégué au Poisson Fumé, you should add those in about 20 minutes before the stew is going to be finished cooking.
  6. You will know when the dish is well cooked when it takes on a nice and thick stew-like texture, and there forms a small film of oil in the surface.
  7. Serve your Tiga Dégué au Poisson Fumé hot, with fresh rice, either on the side, or as a bed on which you ladle the stew over the top.

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