Peanut butter, onions, carrots

Tomatoes, parsley, green bell pepper

Mild chili peppers, bouillon cubes, ground black pepper

Garlic, bouillon seasoning, tomato paste

Cut the fish into as many pieces as you like. Place them in a bowl, add water, and wash thoroughly by hand until very clean. I used mackerel, but you can use any fish you prefer.

In a large skillet, add oil and heat well before adding the fish. This helps keep the fish from breaking apart.

Once the fish is golden brown on both sides, remove it to a plate and set aside.

Place a pot on the stove, add the diced onions and tomatoes, mix, and let simmer for 5 minutes.

Season with bouillon seasoning, ground black pepper, and bouillon cubes.

In a mortar, add garlic, parsley, and green bell pepper. Crush everything together until it forms a paste.

Add this paste to the pot, mix well, add a little water, and let it simmer while you prepare the next part of the sauce.

In a bowl, add water and the peanut butter. Mix by hand until smooth and liquid. You can add it directly to the pot, but I do this to make sure there’s no grit in the sauce.

Now strain the liquid into the pot, then add the fresh chili peppers.

After straining the peanut butter mixture into the pot, I didn’t add more water. I let it simmer.

When the sauce thickens and oil rises to the top, it means your peanut sauce is ready to cook.

Once the sauce has thickened and oil is on top, you can add water. If you skip this step, the sauce might spoil the next day.

When the sauce starts to boil and changes color, add the sliced carrot and let it boil for a few more minutes.

When the sauce is ready, add the fried fish and let it boil.

Serve with rice.