Everyday · 45 min · serves 4
Ugali, fish stew and sukuma
From the kitchen of Mama Achieng's kitchen, Nyakach
The plate this whole country argues about and agrees on. Stiff ugali, a tomato-heavy fish stew, and greens cut the same week.
Method
- 01
Soak the dried fish in warm water for twenty minutes, then drain and pat dry.
- 02
Fry sliced onion in oil until it goes translucent and slightly brown at the edges.
- 03
Add chopped tomato and cook it down properly — you are looking for a paste, not a sauce.
- 04
Slide in the fish, half a cup of water, cover and simmer twenty minutes.
- 05
Meanwhile, boil water and rain in the maize flour, turning constantly, until the ugali pulls from the sides.
- 06
Fry the sukuma hard and fast with onion, four minutes at most. Serve everything hot.
