How are fish and peanuts used in Gambian cooking?

In Gambian cuisine, fish and peanuts are fundamental components of the daily diet.1

Fish is consumed both fresh and dried, and it is frequently used to create flavorful sauces that accompany staple foods like rice, millet, yams, plantains, and cassava. Additionally, the country processes bonga (a type of shad or West African herring) in smoke huts, which is then exported to other West African nations.12

Peanuts, which are the country's most valuable agricultural commodity, are essential to the preparation of mafé. This popular West African dish consists of a rich, thick sauce made from peanuts or peanut butter. While often prepared with meat such as beef or lamb, variations of the dish also feature fish as a primary protein. These peanut-based sauces are typically served over rice or couscous, reflecting the deep integration of these ingredients into the region's culinary traditions.231