Entree: Kenya – Kenyan Pastoral Cuisine – Omena (tiny fried or stewed freshwater sardine-like 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 20 min

Additional 30 min

Total 1 hr

Ingredients

1 lb (454 g) omena (small silver cyprinid fish): please specify fresh or dried.
1/3 cup (80 ml) vegetable oil
1 medium onion, thinly sliced (about 5 oz / 140 g)
2 medium tomatoes, chopped (about 10 oz / 285 g)
2 garlic cloves, minced (about 6 g)
1 fresh green chili, seeded and chopped, or 1/2 tsp (1 g) red pepper flakes
1 tsp (5 g) ground coriander or 1 tsp (2 g) curry powder
1/2 tsp (2.5 g) turmeric (optional)
1 tsp (5 g) salt, adjust to taste
1/2 tsp (1 g) black pepper
1 cup (240 ml) water or light stock
1 tbsp (15 ml) lemon juice
2 tbsp (8 g) chopped fresh cilantro or coriander leaves
Cooked ugali or rice, for serving (amount as desired)

Instructions

1. If using dried omena, rinse under cold water and soak in warm water 15–30 minutes to rehydrate; drain well. If using fresh, rinse and pat dry.
2. Heat 1/3 cup (80 ml) vegetable oil in a large skillet over medium-high heat. Fry the omena in batches 2–4 minutes per side until crisp and lightly browned; remove to a plate and set aside.
3. Reduce heat to medium, add sliced onion to the same pan and sauté 5–7 minutes until soft and beginning to brown. Add minced garlic and chopped chili and cook 1 minute until fragrant.
4. Stir in chopped tomatoes, ground coriander (or curry powder), turmeric if using, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Pour in 1 cup (240 ml) water, bring to a simmer and cook 8–10 minutes until tomatoes break down and form a saucy base.
5. Return the fried omena to the pan, gently fold to coat in the tomato sauce, and simmer 3–5 minutes so the fish absorb flavor. Taste and adjust seasoning.
6. Finish with 1 tbsp (15 ml) lemon juice and 2 tbsp (8 g) chopped cilantro. Serve hot with ugali or rice.