Fried Fish Stew with Mboga (Kale) and Ugali (Cornmeal Mush)

January 14, 2019

2 whole tilapia

olive or vegetable oil

salt

2 red onions, chopped fine

3 cloves garlic, minced

1 green pepper, chopped in cubes

2 hot peppers, finely chopped

2 tomatoes, grated

1 T. butter

1 white onion, chopped fine

dark soy sauce (optional)

6 – 8 oz. kale

4 c. water

2 c. cornmeal

 

Wash the tilapia and let it dry for approximately 3 hours. You can do this by hooking a small piece of rope through the arch of the gills to the mouth and suspending it to let the water drip down. This avoids the skin sticking to the pan and tearing the fish.

Fill a pan halfway with oil, and heat until it's boiling hot.

Rub the fish with salt until it soaks into the flesh, and gently place them in the hot oil.

Cook 5 – 7 minutes, then turn and cook and another 5 minutes.

Wrap tilapia in aluminum foil.

Put 2 T. oil in a large pot over high heat.

Add red onions, garlic, green peppers, and hot peppers, and stir until they start to brown.

Add tomatoes and 1/2 c. water, and stir until it begins to boil.

Place tilapia in the pot and cover.

Reduce heat to low and simmer 5 minutes.

 

For Mboga:

In another pot, 1 T. butter or oil.

Add white onion, and cook over medium heat until browned.

Add a smidge of soy sauce and kale, and cook, covered, for 3 minutes.

Cook for 3 minutes more, tossing.

 

For Ugali:

In another pot, bring 4 c. water to boil.

Add the maize/corn flour until the water covers half of the flour.

Stir with a wooden spoon, smashing any lumps, until it thickens, about 5 - 10 minutes.

Remove from heat and allow to rest a few minutes.

Serves 2.

Please reload