Difference between revisions of "Omena Fish Stew"
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# Wash the fish in cold water. | # Wash the fish in cold water. | ||
# Place in a pan and simmer gently in 4 cups of water until the water is nearly evaporated. | # Place in a pan and simmer gently in 4 cups of water until the water is nearly evaporated. | ||
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# Serve with ugali or rice. | # Serve with ugali or rice. | ||
| − | [[Category:Kenyan | + | [[Category:Kenyan cuisine]] |
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
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Latest revision as of 17:08, 29 June 2012
Ingredients
- 3 cups dried fish (omena)
- 4 cups water
- ½ cup cooking oil
- ½ kilo tomatoes
- 2 large onions chopped
- salt to taste
- 2 cups milk
Procedures
- Wash the fish in cold water.
- Place in a pan and simmer gently in 4 cups of water until the water is nearly evaporated.
- Drop the tomatoes into boiling water, take them out and peel.
- Chop the tomatoes.
- In a frying pan heat the oil.
- Stir in the onions and tomatoes and cook gently until soft.
- Add the cooked fish and salt.
- Stir gently taking care not to crush the fish.
- Add the milk and simmer for about 30 minutes.
- The milk forms the gravy.
- Serve with ugali or rice.
