I am always one person who was very sceptical about local food Ugali to be precise. But after trying it with different combinations, its ranking in my poll chart has tremendously increased. The recipe below makes use of a fresh tilapia fish and the best part is in the veges.
My vegetables vendor always stocks various types of traditional vegetables like Mchicha, Mrenda, Kahurura, Kunde, Terere, Managu, Kanzera just to name a few. So she can mix several of the veges on request. This mix is very perfect for people who don’t like the traditional veges.
- Fresh Tilapia fish
- 2 medium sized onions (Diced)
- 3 tomatoes (Finely chopped)
- 1 medium sized ginger (Crushed)
- 2 cloves garlic(Crushed)
- Chili flakes
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- First lightly deep fry the fish in hot oil. Don’t let it dry completely.
- Heat some oil in a pan and add the onions. Saute the onions till translucent and flaky.
- Next add the crushed ginger and garlic paste and fry for a few seconds. Don’t let them burn.
- Add about 1/3 cup water and let it boil till it reduces.
- Next add the tomatoes and let the m cook into a paste like stew.
- Spice the mixture with your spices and let them cook till they begin to stick to the sufuria. Now add the deep fried fish and mix well with the stew.
- Now add water as you would prefer the stew to be then lower the heat. Add the coriander then let the mixture simmer for around 4 minutes then set aside.
- For the traditional veges fry some onions in a sufuria. The more the onions the better. When they turn golden brown add your veges. Saute in the onions for around 5 minutes then add some beef cubes for flavor. Dont add any salt as beef cubes are usually salty.
- Let the cubes cook for 2-3 minutes then serve hot with Ugali.
Enjoy with fresh fruit juice!!!