Ingredients with Measurements:
- 2 cups of maize flour
- 4 cups of water
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 pound of fish fillets
- 2 medium-sized tomatoes, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1 teaspoon of curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 1 teaspoon of salt to the boiling water.
3. Gradually add 2 cups of maize flour to the boiling water while stirring continuously with a wooden spoon.
4. Keep stirring until the mixture thickens and forms a dough-like consistency.
5. Reduce the heat to low and cover the pot. Allow the mixture to cook for 10-15 minutes.
6. In a skillet, heat 2 tablespoons of vegetable oil over medium heat.
7. Add 1 chopped onion and sauté until translucent.
8. Add 2 cloves of minced garlic and 1 teaspoon of grated ginger. Sauté for 1-2 minutes.
9. Add 2 chopped tomatoes and 1 teaspoon of curry powder. Cook for 5-7 minutes until the tomatoes are soft and the mixture is fragrant.
10. Season the fish fillets with salt and pepper.
11. Add the fish fillets to the skillet and cook for 5-7 minutes until the fish is cooked through.
12. Serve the ugali with the fish and tomato sauce on top.
13. Garnish with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 45g
Protein: 20g
Sodium: 500mg
Substitutions for ingredients:
- Maize flour can be substituted with cornmeal or polenta.
- Fish fillets can be substituted with any white fish such as tilapia or cod.
- Tomatoes can be substituted with canned tomatoes.
Variations:
- Add chopped vegetables such as bell peppers or carrots to the tomato sauce.
- Use chicken or beef instead of fish.
- Add coconut milk to the tomato sauce for a creamier texture.
Tips and tricks:
- Stir the ugali continuously to prevent lumps from forming.
- Use a non-stick skillet to prevent the fish from sticking to the pan.
- Serve with a side of steamed vegetables for a balanced meal.
Storage instructions:
- Store the leftover ugali and fish separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ugali in the microwave or on the stovetop with a splash of water to prevent it from drying out.
- Reheat the fish and tomato sauce in a skillet over low heat.
Presentation ideas:
- Serve the ugali on a large platter with the fish and tomato sauce on top.
- Garnish with fresh cilantro and lemon wedges.
Garnishes:
- Fresh cilantro
- Lemon wedges
Pairings:
- Steamed vegetables such as broccoli or green beans
- Salad with a vinaigrette dressing
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans
- Salad with a vinaigrette dressing
Troubleshooting advice:
- If the ugali is too dry, add a splash of water and stir until the desired consistency is reached.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Ugali is a staple food in many African countries, including Kenya, Tanzania, and Uganda.
Flavor profiles:
- The dish has a savory and slightly spicy flavor from the tomato sauce and curry powder.
Serving suggestions:
- Serve the dish family-style on a large platter for a communal dining experience.
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Region: Kenyan