Let's Make Some Deep-Fried Fish, Ugali, & Mchicha Wa Nazi (Coconut Cream).
Ingredients:
• 1 kg whole fish (we used changu)
• Vegetable oil, for frying
• 2 onions, finely chopped
• 1 garlic, minced
• 2 tomatoes
• 1 tbsp salt
• 1 tsp turmeric
• 1 cup coconut cream
• ½ cup water
• 1 kg maize flour
• 1 big avocado
• Mchicha
Instructions:
For the mchicha
• Put the mchicha, 1 chopped onion, 1 tsp salt, ½ cup coconut cream, and ½ cup water in a pan and let it cook for 12 -15 minutes on medium heat.
• Once the water has evaporated, go in with the second half of the coconut cream. Let it cook for another 10 minutes.
• Remove from heat and put aside.
For the fish
• Prepare the fish seasoning (turmeric, ginger, garlic, black pepper, curry powder, salt).
• Wash the fish, then slice it evenly on both sides.
• Rub the seasoning inside the crevices of the sliced fish and let it marinate for an hour or overnight in the refrigerator.
• Pour 2-inches of vegetable oil into a large skillet and heat over medium heat for about 5 minutes.
• Gently set the marinated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
• When the fish is evenly golden all over, remove from the hot oil and set aside.
For the ugali (East African cornmeal mush)
*Ugali is usually served as an accompaniment to meat or vegetable stews, greens, or soured milk. White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet, or coarse cassava flour. 1 kg maize flour can serve 4-5 people.
• Bring the water to a boil in a heavy-bottomed saucepan. Stir in the maize flour slowly.
• Reduce heat to medium-low and continue stirring regularly, smashing any lumps, until the mush pulls away from the sides of the pot and becomes very thick, about 10-12 minutes. Remove from heat and allow to cool.
• Place the ugali into a large plate, wet your hands with water, form into a ball, and serve.
Serve with a side of kachumbari (salad), guacamole, or your desired greens, and Enjoy 🤤
