Preheat oven to 350 and roast peanuts for about 7-10 minutes or until they start getting oily. Remove, let cool and blend into a paste. Add a little water if necessary. Mix paste with about 2/3 cups of warm water into a creamy mixture. Set Aside

Wash, peel and cut bananas into half. Set aside in a bowl of cold water. Remove bones from smoked fish, break into big chunks, rinse and transfer into a sauce pan.

Blend half of the onions, garlic, ginger, pepper with about 1/4 cup of water. Add into sauce pan with smoked fish, with an additional one and one-half cups of water. Season with 2 pinches of kosher salt. Cover and bring to a rapid boil. Cook for about 2-3 minutes, remove from heat. Set aside

In a large , deep skillet. Heat palm oil until it just starts to smoke. Add in chopped remaining half of the onions. Fry for about a minute then add in green bananas. Cover and continue to cook, stirring occasionally for an additional 5 minutes.

Add in the fish stock (set fish aside), stir cover and simmer for 5-7 more minutes. Add creamy peanut, stir and continue to cook until the foamy top clears out. This should take about 15-20 minutes. Add a little more water if the sauce if getting too thick. Stir occasionally to prevent burning.

Add white / Cameroon pepper, season to taste with salt and maggi. Then add in smoked fish, stir gently and cook for another 5 minutes. Remove from heat, let cool for 3-5 minutes. Enjoy