Table for TwoUgali, Fried Fish & Kachumbari
A classic Kenyan plate: firm white maize ugali with crisp fried fish and kachumbari, a fresh tomato-onion salad.
Photo: Keesha's Kitchen / Unsplash
⏱ 50 min📶 Medium👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- White maize flour, 250 g
- Water, 750 ml
- Whole white fish or fillets, 500 g
- Lemon, 1
- Garlic, 2 cloves, crushed
- Flour, 2 tbsp, for dusting
- Oil for frying
- Tomatoes, 2, diced
- Red onion, 1, thinly sliced
- Cilantro, a handful, chopped
- Chili, 1, finely chopped
Steps
- Rub the fish with salt, garlic and lemon juice and leave for 15 minutes.
- For the kachumbari, mix the tomatoes, onion, cilantro, chili, a squeeze of lemon and salt.
- Bring the water to a boil, add the maize flour gradually and stir hard with a wooden spoon for 8–10 minutes until thick and pulling away from the pot.
- Dust the fish with flour and fry until golden and crisp on both sides.
- Shape the ugali into a dome and serve with the fish and kachumbari — eat with your hands.
Cook it together: One of you stirs the ugali (it's a workout!), the other fries the fish and makes the salad.
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