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Fish and Nyama chomaFried Fish (Samaki wa kukaanga)
Clean fish well. Cut whole fish into slices. To make sauce, mix all the ingredients together except oil. Spread the sauce all over the fish. Stand for 10 min. Heat oil in shallow frying pan. Gently lay fish in the hot oil.Fry on medium heat until brown. Turn the fish to cook the other side until brown. Remove from oil and drain on kitchen paper. Garnish with parsley. Serve hot with matoke, cassava.
Cook noodles in salted boiling water. Heat oven at 350. Stir together the tuna, noodles, sour milk, mushrooms, salt, peppers, tomatoes and onion. Pour into casserole. Mix breadcrumbs, cheese and melted margarine or ghee. Sprinkle over fish mixture. Bake uncovered for 35 - 40 min until bubbly hot. Serve hot with salad.
Combine together fish, cinnamon, all-spice, garlic, salt, lemon juice, onions, chilli, black pepper. Mix well. Cook on low heat, stirring well, till dry and flaky. When fish is cooked, remove from heat and leave to cool. When cool, mix in potatoes and mix well. Taking about 1 tbsp of this mixture at a time, form into round or finger shapes. Shape about 10-15 cutlets. Heat oil in a shallow pan. Sprinkle cutlets with breadcrumbs and dip one by one into beaten eggs. Place cutlets in the hot oil and fry on medium heat till both sides are golden brown. Remove from pan. Garnish with parsley. Serve hot.
Method Fry onions in ghee till brown. Add garlic and curry powder. Stirring vigorously, cook for 1 min on medium heat. Add tomatoes, tomato puree, coriander; cook for another min. Add fish, lemon juice, salt and water. Cover and cook on low heat for 15-20 min. Serve hot with ugali or rice or matoke.
Fry onions in ghee or oil. Add garlic, chilli and curry powder. Fry for 2-3 min. Add tomatoes and puree. Cook till tomatoes are soft. Add fish, coconut milk, salt and lemon juice. Cover with lid. Cook on medium heat till gravy is thick. Garnish with parsley. Serve hot either ugali/rice.
Combine all the ingredients together in a pan except FEM. Cover and cook on low heat till nearly dry. Add FEM and cook for 3 more min. Serve hot with rice/ugali.
Wash, clean and dry the fish and cut into 2 pieces. Peel and slice the onions. Skin and cut the tomatoes. Heat the oil in a saucepan and brown the sliced onions. Add the tomatoes, Madras curry powder and water. Stirring well, bring to boil. Add the fish, cover and simmer gently for 30 min. Add salt and white pepper to taste and continue simmering until fish is cooked. Garnish with parsley and serve with matoke or ugali.
Marinate the meat Clean steak and make a few stripes ½" deep all over the meat. Mix in the rest of the ingredients and leave all to stand for 2 hrs. Barbecue the meat Prepare a charcoal fire and place a grilling wire on top. Place the meat on the wire and roast it in a very low heat. Cook evenly on both sides. Garnish with lemon slices. Serve with potatoes.
Method Scale & gut the fish, clean & wash it thoroughly & dry with cloth. Cut the flesh across about ¼ inch deep in 4 places on both sides. Rub salt, pepper, spices into cuts. Heat oil in a frying-pan until smoky hot. Put in fish & leave it until brown & crispy. Turn it on the other side & fry the same way. Reduce heat & cover pan with a plate so that the inside of the fish is well cooked. Remove fish from pan & place in a flat dish. Keep hot. Clean & slice onion & fry quickly. Scatter it over fish. Remove pan from heat & put in groundnut paste & seasoning. Stir gently, adding cold water a little at a time while stirring. This will make the sauce. Return to the heat & simmer gently until the sauce is thick & tasty. Serves 4 with ugali. Fish could be fried omitting the curry powder & eaten without any sauce.
Method Cut kamongo into serving pieces. Put in a pan & cover with water. Scald kamongo in boiling water for 10 min. Remove from fire & pour away all the water. Fry onions in 2 spoonfuls of ghee until well done. Add tomatoes into onion, mix well, cooking for 5 min in the reduced heat. Add pieces of fish & cook for 10 min to allow tomato sauce to soak in, turning to prevent burning. Add the ghee, milk & salt. Simmer fish slowly for 2 hours, adding more milk if needed. The fish should be soft & tasty when ready. Remove from fire & serve hot with ugali. Kamongo's flesh is usually tougher than other fish's flesh so other types of fish should have a reduced cooking time. Kamongo could be stewed in water first & then milk & ghee added towards the end of cooking period. Less milk is required if water is used. Cow's milk could be replaced by coconut milk. Fresh fish doesn't require scalding & cooking time sliced to 1 hour depending on age of kamongo. Serves 4.
Method Split kamongo on the side & gut it out. Remove the head, tail & black skin leaving only white meat. Cut meat across into serving pieces & shape them into meat fillets for frying. Wash the filleted parts of fish & dry with a piece of clean cloth. Sprinkle some salt all over fish taking care not to over salt. Put flour in a wide plate & dip pieces of fish in flour rubbing in flour well to dry all the water. Heat the oil until oil is smoky hot. Beat eggs well in a bowl & add turmeric & a little salt. Beat again to dissolve the salt. Dip pieces of fish in egg mixture & put into the hot oil to fry, putting as many pieces as could fit at the bottom of the pan. Don't put one piece on top of the other. Turn pieces over as lower parts turns golden brown after 3 min. Don't let to burn. Let the other side turn brown & reduce fire to low as to not burn the fish. Cover pan & cook slowly for 20 min until inside of fish is cooked. Remove from fire & arrange in a serving dish. Serve hot with chipped potatoes & groundnut sauce with lemon or cheese sauce. Fry fish pieces until both sides turn golden brown, then finish by baking in a slow oven until inside of meat is well cooked. turmeric could be rubbed on fillet before dipping pieces into beaten egg. Curry powder could be mixed with turmeric & quantity increased as needed.
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