Ngege with Groundnut Sauce

Description
Ngege (Oreochromis esculentus, a kind of Tilapia) is commonly consumed throughout Africa's great lakes region. Lake Victoria was a famous source of Ngege until the Nile Perch was introduced and drove the Ngege to near-extinction (many Lake Victoria cichlids suffered the same fate). This is another of Africa's many peanut sauce recipes, similar to Central Africa's fried in peanut sauce.

Ingredients

 * salt and black pepper, to taste
 * 1 cup cooking oil
 * whole tilapia (one per person), one to two pounds each; cleaned (or tilapia fillets, or any fish)
 * 1 or 2 onions, finely chopped
 * ½ cup of peanut butter (natural, unsweetened) or a homemade groundnut paste made by grinding fresh roasted peanuts
 * 1 spoonful of curry powder (or any similar spice or spices)

Directions

 * 1) If using whole fish: cut two or three slits into each side of the ; rub salt and pepper into the slits and on the side of the.
 * 2) If using fillets: rub salt and pepper onto the fillets.
 * 3) Heat oil in deep frying pan until very hot.
 * 4) Fry in hot oil, one side at a time, until is browned and crispy, turning once.
 * 5) Reduce heat and cover.
 * 6) Allow to cook a few more minutes until it is done.
 * 7) Remove from pan.
 * 8) Place in covered dish in warm oven.
 * 9) Increase heat under frying pan.
 * 10) Fry the onions in the same pan, until fully cooked.
 * 11) Remove onions and place them over the.
 * 12) Reduce heat.
 * 13) Add peanut butter and curry powder (or other spices) to frying pan.
 * 14) Mix well with remaining oil.
 * 15) Reduce heat to very low.
 * 16) Slowly stir in enough water (about a cup) to make a smooth sauce.
 * 17) Pour sauce over and onions.
 * 18) Serve with ugali or rice.
 * 19) Variations: include tomatoes, green pepper, hot chile pepper, and/or garlic when frying the onion.