Stewed Dried Fish
This dish is typical among the Luhya and Luo communities. It also commonly known as “Shivambala”. Frequently, fish that is previously dried (usually split open manner) is stewed with tomatoes and onions. It is mainly served with Ugali to the entire family either during lunch or dinner.
Ingredients
210 g dry fish
3 tomatoes, red, ripe (319 g)
1 whole onion, red skinned, raw, unpeeled (143g)
½ cup (104 g) cooking oil
2 tbsp. (28 g) peanut butter
1 g magadi (water and ash)
13/4 cups (406 g) water
Preparation 15 minutes | Cooking time 25 minutes | Serves 4
• Soak the dried fish in ¾ cup of warm water for 10 minutes.
• Chop the onion, cut the tomatoes and place into separate bowls.
• Wash the dried fish in the soaking water and drain the water.
• In a cooking pot, heat cooking oil, add theonions and cook until they turn golden brown.
• Add peanut butter and the grated tomatoes and cook for 3 minutes while stirring at intervals.
• Add 1g of magadi and cook for another 2 minutes.
• Add salt and the rest of the water and bring the mixture to boil.
• Add the washed fish and cook for 10 minutes or until ready.
• Remove from heat and serve.
Nutrition data per 100g of recipe:
Energy 1,374 kJ/ 330 kcal | Fat 23.2 g │| Carbohydrates 3.9 g |│ Protein 25.7 g |│ Fibre 1.4 g │
Vitamin A 0 mcg |│ Iron 2.1 mg |│ Zinc 1.02 mg
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