Community recipe
Rwandan-Inspired Peanut-Simmered Tilapia with Plantain Mash
Tender tilapia gently simmers in a savory tomato-peanut sauce with greens, while buttery plantains become a rustic mash. Inspired by the comforting combination of fish, peanuts, greens, and starchy staples found in East African home cooking, this one-pan meal is bright, nourishing, and weeknight-friendly.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- medium
Get ready
Ingredients
- 680 g tilapia fillets, patted dry
- 1 lemon, juiced
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 400 g chopped tomatoes
- 300 ml low-sodium vegetable stock
- 120 g smooth peanut butters
- 3 ripe plantains, peeled
- 150 g collard greens, finely chopped
Make it
Instructions
- 01
Season the fish
Pat 680 g tilapia fillets dry. Rub them with 1 lemon and 1 tsp salt, turning to coat evenly. Set aside while you prepare the sauce.
- 02
Build the aromatic base
Warm 2 tbsp vegetable oil in a wide, deep skillet over medium heat. Add 1 onion, 3 garlic cloves, and 1 tbsp fresh ginger, then cook for 5 minutes, stirring, until softened and fragrant.
- 03
Make the peanut sauce and cook the plantains
Stir in 400 g chopped tomatoes, 300 ml low-sodium vegetable stock, and 120 g smooth peanut butter. Bring the sauce to a gentle simmer. Meanwhile, place 3 ripe plantains in a saucepan, cover with water, and boil for 15 minutes, until very tender. Drain and mash until mostly smooth; keep warm.
- 04
Simmer the fish with greens
Fold 150 g chopped collard greens into the sauce. Nestle the seasoned fish into the skillet, spooning sauce over the top. Cover and simmer gently for 10–12 minutes, until the fish is opaque throughout and flakes easily at the thickest point.
- 05
Finish and serve
Taste the sauce and adjust its seasoning only if needed. Spoon the warm plantain mash into four bowls and top with the saucy fish and greens. Serve immediately with plenty of sauce.
