Rwanda, Nicole Ansoni, Groundnut and lemongrass poached kivu tilapia
With over 15 years of experience in the culinary world, travelling to over 35 countries and living in 14, Chef Ansoni amassed skills and techniques along the way while discovering new spices and flavours.
Executive Chef and owner of Inka Steakhouse – the only steak house in Rwanda – and board member of the Rwanda Hospitality Association, this young Rwandan Chef and entrepreneur continues to share her love for food and grow the Rwandan culinary ecosystem through the promotion and advocacy of sustainable cooking and local agriculture.
Rwanda: Discovering Rwanda's Culinary Arts with Chef Nicole Ansoni
RWANDA GASTRONOMY MUSTS
Beef
Banana and plantain
Pulses
Groundnut
Sorghum
Groundnut and lemongrass poached kivu tilapia
This gorgeous and delicate dish of softly poached tilapia from Lake Kivu in a fragrant groundnut and lemongrass sauce is the comforting hug you never knew you needed.
INGREDIENTS
- 250 g of tilapia filet
- 1 tablespoon of smooth peanut paste
- 2 minced garlic gloves
- Juice of 1 lemon
- 1 tablespoon of grated ginger
- 1½ cups of hot water
- 1 lemongrass stalk
- 2 tablespoons of light soy sauce
- ½ chopped white onion
- Black pepper and chili flakes to taste
- 3 tablespoons of olive oil
- Salt to taste
STEP BY STEP
- Pat your filet of fish dry, lightly salt and pepper on both sides and set aside.
- Heat a small to medium pot on medium heat; once hot add the olive oil and chopped onion.
- Once the onion is translucent, add the ginger, garlic and bruised lemongrass stalk to the pot and sautée until fragrant making sure the garlic does not burn.
- Mix the groundnut paste to the hot water and once fully dissolved, pour into the pot with the rest of the aromatics.
- Add the juice of one lemon, soy sauce and black pepper and chili flakes to taste and mix it well.
- Finally, add your fish to the pot to slowly poach in that sauce all while allowing the sauce to thicken. Cover with a lid and allow to cook for 10 minutes on low-medium heat.
- Serve over steamed Jasmine rice or boiled matoke (local green banana) or with ugali/bugali (corn or cassava flour paste).