Ingredients
Scale
- 700 g (1 ½ lbs) anchovies, headed and gutted
- 1 lemon, sliced
- 3 red bell peppers
- 3 green bell peppers
- 300 g (10 ½ oz) cherry tomatoes
- 1 onion, sliced
- 200 g (1 ⅔ cups) cornmeal
- 6 tbsp olive oil
- 500 g (1.1 lbs) ground peanuts or peanut butter
- 5 dl (2 cups) fish stock
- Black pepper, to taste
- Salt, to taste
To Serve
- Matooke or rice
Instructions
- Add the anchovies to a bowl with the lemon slices and cold water and let sit for 10 minutes. Rinse and drain.
- Place the bell peppers, cherry tomatoes (whole), and sliced onion on a roasting tray or oven-safe dish. Roast in the oven at 250°C (480°F) for 25 minutes.
- Add the anchovies to a bowl and mix with the cornmeal, black pepper, and salt until all are evenly coated.
- Spread one tablespoon of olive oil onto a roasting tray, place a sheet of parchment paper on top, and press so it sticks firmly. Spread two more tablespoons of olive oil over the parchment. Arrange the anchovies in a single layer and drizzle with the remaining olive oil. Roast in the oven at 250°C (480°F) for 30 minutes, or until completely dry and crisp.
- Mix the ground peanuts or peanut butter with a little water until completely smooth and lump-free.
- Season the roasted vegetables with black pepper and add them to a food processor with a splash of water. Blend until smooth.
- Add the peanuts to the food processor and blend again until well combined.
- Transfer the blended mixture to a pot and pour in the fish stock.
- Simmer on low heat for 1 hour, stirring frequently so it doesn’t burn.
- Season with salt and continue simmering for another hour, or until the peanut oil begins to rise to the surface.
- Mix in some of the anchovies, leaving the rest for garnish.
- Serve with rice, matooke, or your preferred side dish. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes