Easiest Way to Prepare Tasty Ugali, wet fried fish with spinach

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Ugali, wet fried fish with spinach. How to make some wet fried fish and ugali. Cooking has no limitation or rule…to make authentic and unique cuisines you need to be wild in thoughts and find inspiration. Remove the scales and clean the fish especially the gills and remove all the intestines and clean with water.

Pair up an Ugali Nyama choma (roasted meat) meal with kachumbari to bring home that barbecue taste. It is questionable if one can ever surpass a Luhya woman in serving up Ugali-fish but do try and serve it up with kachumbari- a side of raw onions and tomatoes. We Kenyan's love our fish and why should we not? You can have Ugali, wet fried fish with spinach using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Ugali, wet fried fish with spinach

  1. It’s 1 of whole tilapia.
  2. Prepare of Onions.
  3. Prepare of Tomatoe.
  4. You need of Salt.
  5. You need of Roycco.

We get fresh Tilapia fish from Lake Victoria in the Nyanza province. This Fried fish with tomato gravy is served with a Kenyan staple, Ugali. The fish is deep fried until crispy and coated with a thick tomato gravy. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla African Spinach Ugali Chicken On Stick.

Ugali, wet fried fish with spinach step by step

  1. Fry chopped onions and tomatoes in a sufuria with cooking.
  2. Add a mix of roycco with small amount of water to the sufuria and stir.
  3. Dip in the Titanic and add salt.
  4. Let it cook till soft.
  5. Turn of the heat.
  6. Serve hot with ugali and spinach.

Tuhansia uusia ja laadukkaita kuvia joka päivä. Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an.

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