Samaki wa Kakuango
(Steamed Fish with Fried Onions) Recipe
Origin: Tanzania Period: Traditional
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Ingredients:
1 large (2kg fish) scaled and cleaned (and firm white fish)
2 tbsp salt
2 tsp fresh garlic, crushed
1 tsp finely-chopped chilli
200g onions, coarsely chopped
200g tomatoes, sliced
2 tbsp butter
Samaki wa Kakuango
(Steamed Fish with Fried Onions) Preparation:
Method:Cut gashes some 5cm apart all the way along both sides of the fish. Mix the salt, garlic and chilli and rub into the gashes along the fish's sides. Meanwhile fry the onions and tomatoes in the butter. Cook for about 6 minutes.
Place the fish on a rack in a roasting tin. Fill the bottom with water so it reaches up to the rack. Spread the onion mixture over the fish then add a lid place in an oven pre-heated to 170°C and bake for 30 to 40 minutes, or until the fish is done. Remove the lid at this point and continue cooking until the water level has reduced by 1/4.
Remove the fish onto a large platter spread with boiled rice. Spread the onions mixture over the top and spoon a little of the stock over the top. Garnish with lemon slices and serve.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More main course recipes... More Traditional recipes... More recipes for Seafood... More recipes using Chillies... More recipes for Fish... More steaming recipes...
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Other recipes with fish and onions as primary ingredients:
Jollof/Djolof Rice
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