Tilapia in Groundnut / Peanut Sauce / Ngege Z'ebinyeebwa

Groundnuts (peanuts) are very much a part of Ugandan Cuisine.  They were introduced to Uganda  by early traders and travelers in 1862.  
Groundnut are a good source of protein and also contains vitamin E, niacin, falacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine and potassium.  

Ingredients
4 Tilapia Fillets
1 tablespoon plain flour
1/2 teaspoon turmeric
1/2 tsp. salt
1/2 tsp. black pepper
2 tablespoons oil
1 large onion; finely chopped
2 garlic cloves
2 large tomatoes; blanched, peeled and liquidised
1/2 cup roasted peanuts; ground in a coffee grinder (or half cup peanut butter)
2 cups stock or water
salt and pepper to taste

Method

1. Mix the flour, turmeric, salt and pepper
2. Wash and dry the fish, cut into pieces and coat with the flour mixture.
3. Pan fry the fish in a  little oil and keep aside
4. Heat rest of the oil and fry the onions until golden brown
5. Add the tomatoes and the garlic, cook for about 7 minutes, until the tomatoes and onions have amalgamated.
6. Add stock or water, bring to boil, add the peanuts, cool for 10 minutes, add the fish bring to boil and serve.

Serves 4