Small fish with ugali. The fish was served with a side of kienyeji vegetables. The tilapia was so big that I had begun to wonder how I would eat it all. But after the first bite, I resolved that I would leave nothing behind.
Ugali, also known as ugali pap, nsima and nshima, is a type of maize flour porridge made in Africa.
It is also known as ngima, obusuma,obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon,gauli,isitshwala and other names.
Nsima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. [citation needed] It is cooked in boiling water or.
You can cook Small fish with ugali using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Small fish with ugali
- It's of small fish.
- Prepare of Tomatoes.
- It's of Onion.
- You need of Salt.
- It's of Cooking oil.
- It's of Small fish.
See great recipes for Simple deep fried fish with ugali and mchicha too! Scoop the ugali onto a plate, and cover the plate with the pot for a few minutes as you dip the spoon into some water. When taken out of the pot, the ugali will be shapeless. Use the wet spoon to press the ugali until it is rounded.
Small fish with ugali instructions
- Wash the small fish and fry till golden brown.
- Add oil into another sufuria,add onions, add tomatoes stir till when tomatoes are done then add salt to taste.
- Add the small fish stir and add little water cover then let it steam for some few minutes then serve with ugali..
Serve with meat, chicken, fish, or vegetables on the side. A staple in Kenya, this polenta-like dish is also eaten in several other African countries. Maize flour is commonly used but in the western region, they prefer sorghum or millet flour. It is prepared using boiling water to form a semi-solid, dough-like thickness, then served with a meat stew and. To eat ugali, form a small ball with hands and slightly smush it with your fingers.