Entree: Kenya – Kenyan Pastoral Cuisine – Ugali na Samaki (maize porridge with stewed fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 cups (720 ml) water, divided
- 2 cups maize meal (cornmeal/ugali flour)
- 1 tsp salt for ugali, plus 1 tsp salt for sauce, divided
- 2 whole tilapia, approx. 12 oz each, scaled, gutted and rinsed (or 4 tilapia fillets, total approx. 24 oz)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz)
- 3 cloves garlic, minced (about 5/16 oz)
- 1 tbsp fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz) or 1 can (14 oz) crushed tomatoes
- 1 tsp turmeric
- 1 tsp curry powder or Kenyan masala
- 1/2 tsp ground coriander
- 1 small red chili or 1/2 tsp chili flakes, to taste
- 1/2 cup (120 ml) coconut milk (optional, for a richer stew)
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup chopped fresh cilantro (coriander leaves)
- 1/4 tsp freshly ground black pepper

Show original ingredient measurements

- 3 cups (720 ml) water, divided
- 2 cups (320 g) maize meal (cornmeal/ugali flour)
- 1 tsp (5 g) salt for ugali, plus 1 tsp (5 g) salt for sauce, divided
- 2 whole tilapia, approx. 12 oz (340 g) each, scaled, gutted and rinsed (or 4 tilapia fillets, total approx. 24 oz / 680 g)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 can (14 oz / 400 g) crushed tomatoes
- 1 tsp (2 g) turmeric
- 1 tsp (2 g) curry powder or Kenyan masala
- 1/2 tsp (1 g) ground coriander
- 1 small red chili or 1/2 tsp (1 g) chili flakes, to taste
- 1/2 cup (120 ml) coconut milk (optional, for a richer stew)
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) chopped fresh cilantro (coriander leaves)
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

Gram weights below are shown as approximate US weights.

1. Rinse the tilapia and pat dry. Season inside and out with 1/2 tsp salt and a little pepper. If using fillets, season both sides.
2. In a large heavy skillet or pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Fry the fish for 3–4 minutes per side until golden and nearly cooked through. Remove and set aside on a plate.
3. In the same pan, add the remaining 1 tbsp (15 ml) oil. Sauté the sliced onion over medium heat until soft, about 5–7 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in the chopped tomatoes (or canned tomatoes), turmeric, curry powder, ground coriander, chili and 1/2 tsp salt. Simmer for 8–10 minutes until the sauce thickens. Add coconut milk if using and simmer 2–3 more minutes.
5. Return the fried fish to the pan, spooning sauce over the fish. Cover and simmer gently for 6–8 minutes until fish is cooked through and flavors meld. Finish with lemon juice and chopped cilantro; adjust seasoning.
6. While the fish simmers, make the ugali: bring 3 cups (720 ml) water and 1 tsp salt to a rolling boil in a heavy saucepan. Reduce heat to medium-low. Gradually add the maize meal in a steady stream, stirring constantly with a wooden spoon or sturdy whisk to avoid lumps.
7. Continue stirring and pressing the mixture against the sides of the pan until it thickens to a stiff dough and pulls away from the pan, about 5–8 minutes. If too dry, add a splash of hot water. Shape into a round loaf in the pan or on a plate.
8. Serve slices of ugali with pieces of fish and generous spoonfuls of tomato sauce. Garnish with extra cilantro and lemon wedges.

1. Rinse the tilapia and pat dry. Season inside and out with 1/2 tsp (2.5 g) salt and a little pepper. If using fillets, season both sides.
2. In a large heavy skillet or pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Fry the fish for 3–4 minutes per side until golden and nearly cooked through. Remove and set aside on a plate.
3. In the same pan, add the remaining 1 tbsp (15 ml) oil. Sauté the sliced onion over medium heat until soft, about 5–7 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in the chopped tomatoes (or canned tomatoes), turmeric, curry powder, ground coriander, chili and 1/2 tsp (2.5 g) salt. Simmer for 8–10 minutes until the sauce thickens. Add coconut milk if using and simmer 2–3 more minutes.
5. Return the fried fish to the pan, spooning sauce over the fish. Cover and simmer gently for 6–8 minutes until fish is cooked through and flavors meld. Finish with lemon juice and chopped cilantro; adjust seasoning.
6. While the fish simmers, make the ugali: bring 3 cups (720 ml) water and 1 tsp (5 g) salt to a rolling boil in a heavy saucepan. Reduce heat to medium-low. Gradually add the maize meal in a steady stream, stirring constantly with a wooden spoon or sturdy whisk to avoid lumps.
7. Continue stirring and pressing the mixture against the sides of the pan until it thickens to a stiff dough and pulls away from the pan, about 5–8 minutes. If too dry, add a splash of hot water. Shape into a round loaf in the pan or on a plate.
8. Serve slices of ugali with pieces of fish and generous spoonfuls of tomato sauce. Garnish with extra cilantro and lemon wedges.