INGREDIENTS

1. Palm oil
2. 1 whole fish (daurade, porgy, or bream), washed, patted dry, and cut into serving pieces, saving the head
3. 2 or 3 cloves garlic, minced
4. 1 teaspoon coriander
5. 1/2 teaspoon ground ginger
6. 1/2 teaspoon nutmeg, grated
7. Salt and pepper, to taste
8. Smoked or dried shrimp or fish, half of it ground into powder and half for garnish
   Peanut oil
9. 1 onion, finely sliced
10. 1 to 3 chili peppers, cleaned
11. 1 cup peanut butter, natural or homemade (containing only peanuts and salt) 

Method:

1. Heat a few teaspoonfuls of palm oil in a skillet. Fry the fish and half the garlic on both sides until done. Set aside on absorbent paper.
2. Grind together the coriander, ginger, nutmeg, salt, black pepper, and half the dried shrimp or fish.
3. In a saucepan, bring 4 cups of water to a boil. Add the fish head, spices, and dried shrimp or fish. Reduce heat and let simmer.
4. Heat a few teaspoonfuls of peanut oil in a clean skillet. Fry onion and remaining garlic until browned. Add chili pepper. Reduce heat. Add the fried fish to the onion-garlic mixture.
5. Remove fish head from broth. Strain broth if desired. Add peanut butter. Stir until smooth. Simmer over low heat until it is thickened into a sauce. Pour the thickened sauce into the skillet over the fish and onions. Add remaining dried shrimp or fish. Simmer together for a few minutes.
6. Serve fish and sauce over boiled rice with boiled plantains on the side. The cooked chili peppers can be served or discarded, as desired.