Mwalimu’s Fish
30 July, 2024
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Mwalimu's fish
Mwalimu's Fish is a beloved Kenyan dish featuring Nile perch or tilapia, commonly found in the freshwater lakes of the region. The fish is marinated in a vibrant blend of spices, often including garlic, ginger, turmeric, and chili, which infuse it with rich flavors. It is then grilled or fried to perfection, resulting in a crispy exterior and tender, flaky interior. This flavorful fish is traditionally served with staple sides like ugali, a dense maize porridge, and sukuma wiki, sautéed collard greens, making it a nutritious and satisfying meal. Mwalimu's Fish is celebrated for its simplicity and the way it showcases the natural flavors of the fresh, local catch.
Ingredients
For the Fish:
- 4 tilapia or Nile perch fillets
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 1 tsp turmeric powder
- 1 tsp chili powder adjust to taste
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp lemon juice
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh coriander leaves for garnish
For the Ugali:
- 2 cups maize flour cornmeal
- 4 cups water
- For the Sukuma Wiki:
- 1 bunch collard greens sukuma wiki, chopped
- 1 onion finely chopped
- 2 tomatoes chopped
- 2 tbsp vegetable oil
- Salt to taste
Instructions
Marinating the Fish:
- Prepare the Marinade: In a bowl, combine the minced garlic, grated ginger, turmeric powder, chili powder, paprika, ground coriander, ground cumin, lemon juice, vegetable oil, salt, and pepper.
- Marinate the Fish: Rub the marinade all over the fish fillets, ensuring they are well coated. Let them marinate for at least 30 minutes to absorb the flavors.
Cooking the Fish:
Grill or Fry the Fish:
- Grilling: Preheat your grill to medium-high heat. Grill the marinated fish for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks.
- Frying: Heat a little oil in a large frying pan over medium-high heat. Fry the fish fillets for about 4-5 minutes on each side, or until golden brown and cooked through.
- Garnish: Once cooked, garnish the fish with fresh coriander leaves.
Preparing the Ugali:
- Boil the Water: Bring the water to a boil in a large pot.
- Add Maize Flour: Gradually add the maize flour to the boiling water, stirring continuously with a wooden spoon to prevent lumps.
- Cook the Ugali: Reduce the heat and continue to cook, stirring constantly, until the mixture thickens and pulls away from the sides of the pot (about 10-15 minutes). The ugali should be firm and smooth.
- Shape the Ugali: Once cooked, turn off the heat and transfer the ugali to a plate. Shape it into a round or dome shape using wet hands or a spatula.
Preparing the Sukuma Wiki:
- Sauté the Onions: Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until they are soft and translucent.
- Add Tomatoes and Greens: Add the chopped tomatoes and cook until they soften. Then, add the chopped collard greens and stir well.
- Cook the Sukuma Wiki: Cook the greens until they are tender and wilted (about 5-7 minutes). Season with salt to taste.
Serving:
- Plate the Dish: Serve the grilled or fried fish fillets alongside a portion of ugali and a generous serving of sukuma wiki.
- Enjoy: Enjoy this delicious and wholesome Kenyan meal with your family and friends!
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