Since 2008
Kenya fried tilapia fish stew recipe eaten with rice or ugali
Tilapia especially when fried eaten with rice or ugali is a fish recipe loved among all Kenyan African communities.
For this fried tilapia recipe, the key is frying fish without a cornmeal coating. In Kenya this is one of those eat together with family lunches and dinner recipes that rely on staples like fresh vegetables and rice; all you have to do is catch the fish.
Kenya fried tilapia fish stew recipe step by step directions with rice
Ingredients for the fried tilapia
1 whole fresh
tilapia, filleted
2 cups vegetable cooking oil
1 ½ teaspoon sea-salt
Ingredients for the fried tilapia fish sauce and rice
2 onions, finely
chopped
2 teaspoons minced
garlic
2 diced carrots
2 diced tomatoes
1/2 head shredded
green or purple cabbage
2 cups peeled and
diced fresh pumpkin
1 cup peeled and
diced cassava
6 peeled and diced garden
eggs (African eggplants)
1 small can tomato
paste
1 chopped hot chili
1 tablespoon fish
sauce
One handful chopped
parsley
3 cups uncooked rice
6 cups fish or
vegetable stock
Salt and pepper to
taste
Directions
In a large frying
pan add oil into the pan and heat. Put in the salted fish into the hot oil and
fry until it browns. Turn to fry the other side. Place on a paper towel to drain
the excess oil. In a large pot, sauté onion and add the tomato paste. Cook over
low heat 2 minutes and mix with stock. Add vegetables, seasonings, and rice.
Add fish on top of mixture cover and simmer 30-35 minutes. Serve.
African food pro
tip:
You can omit the
rice in this recipe and serve your Kenya fried tilapia fish stew recipe with
Ugali instead.
Ugali pronounced
oo-gahl-ee is a dish in Kenya made of fine cornmeal cooked in boiling water
into a soft dough. Ugali is known in South Africa as Pap or Mielie, Sadza in
Zimbabwe, and Nsima in Malawi; the name changes with region and language in
Africa.
Ugali is made from
ground corn or is sometimes made from other flours, such as millet or sorghum
flour, and at times mixed with cassava flour. Ugali is cooked in boiling water
or milk until it reaches a stiff or firm dough-like consistency.
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| Family in Kenya cooking Ugali |
Kenya Ugali Recipe
Ingredients
4 cups finely ground
cornmeal
8 cups water
Directions
Heat water to
boiling in a saucepan. Slowly pour cornmeal into boiling water stirring
continuously. Add more cornmeal if necessary until it is thick as soft bread
dough. Serve immediately with vegetables, stew, or any dish you would use a
spoon with to soak up the sauce, ugali is purposely bland tasting on its own.
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| Fried tilapia tomato fish sauce and rice |
