IvanEats recipe
Peanut Stew with Anchovies
Cooking for
6
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Ingredients
Main
To Serve
Method
- 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 (250°C) 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 (250°C) 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!
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