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This is a traditional Equatorial Guinea recipe for a classic dish of fish steaks marinated in lime that's grilled or barbecued and served with three classic sauces.

Ingredients:

8 firm fish steaks (eg kingfish, swordfish, mackerel or tuna) about 200g each and 3cm thick
3 garlic cloves, crushed
2 scotch bonnet chillies, minced or pounded to a paste
250ml lime juice
3 tbsp coconut oil or palm oil
salt and black pepper, to taste
peanut sauce
spinach sauce
avocado sauce

Guinean Fish Grill with Three Sauces Preparation:

Method:

Rinse the fish then drain and blot dry with paper towels. Season the fish liberally with salt and black pepper then place in a glass or ceramic baking dish. Add the garlic and chillies then pour the lime juice over the top. Turn a few times to ensure that they're evenly coated then place in the fridge to marinate for 90 minutes.

When ready, heat a grill or barbecue. Drain the fish and blot dry before brushing with oil and seasoning with salt and black pepper. Cook for about 4 minutes per side, arrange on a plate and serve with the sauces.

Sauce aux Arachides (Guinean Peanut Sauce) Recipe from Guinea

Origin: Guinea Period: Traditional

This is a traditional Guinean recipe for a classic dish of chicken cooked in an onion and garlic sauce flavoured with tomatoes and thickened with peanut butter.

Ingredients:

1.8l water
5 Maggi or bouillon cubes
1 large onion, chopped
pinch of oregano
3 garlic cloves, minced
1 tbsp lemon juice
2 tbsp tomato paste
pinch of cayenne pepper
1 large tomato, diced
400ml natural peanut butter
2 chicken breasts, shredded
4 habanero or Scotch Bonnet chillies pounded to a paste
3 bayleaves
salt and pepper to taste
1 tbsp oil

Sauce aux Arachides (Guinean Peanut Sauce) Preparation:

Method:

Heat the oil in a pan and fry the onion and garlic until tender. Add all the remaining ingredients (except chicken and peanut butter) and bring to a boil. Reduce to a simmer, then add the peanut butter. Stir to dissolve and allow to simmer gently for 50 minutes to thicken the sauce. Add the chicken breasts and cook for a further 30 minutes. Add the chillies (I'm used to West African food and like them pounded to a paste but you can add them whole for a milder flavour). Serve with rice or fufu.

Guinean Avocado Sauce Recipe from Equatorial Guinea

Origin: Equatorial Guinea Period: Traditional

This is a traditional Equatorial Guinea recipe for a classic sauce of avocado and chilli in a tomato and beef stock base that's typically served as an accompaniment to fish.

Ingredients:

400ml beef stock
400ml water
1 hot chilli, pounded to a paste
1 tomato, chopped
2 tbsp lemon juice
2 large avocados, thinly sliced
4 tbsp peanut butter

Guinean Avocado Sauce Preparation:

Method:

Bring the water and stock to a boil and add all the ingredients except the peanut butter. Reduce to a simmer and cook for 20 minutes. Extract 6 tbsp of the broth, mix with the peanut butter and return to the pot. Cook for a further 10 minutes. Allow to cool and serve warm.

Äquatorialguinea

Gekocht

01.Juni 2014

Guinean Fish Grill with Two Sauces