Wednesday, 11 July 2012


                                                              WHOLE TILAPIA

fried tilapia tayari


  • Scale and clean the tilapia, and cut slanted slits on both sides. Salt the fish and dredge thoroughly in cornstarch including the head and tail. Set aside. 
  • Heat the vegetable oil in a wok until it almost reaches the smoking point. Deep-fry the tilapia in the hot oil for about 5 minutes on one side, then turn it over and continue to fry for 3 minutes on the other side. Drain thoroughly and place the fish on paper towel to absorb excess oil.

Ingredients  For the SPINACH: (Yields 2 servings):

2 tablespoons olive oil 

1 medium white onion, chopped

Salt, to taste

                                                                        ready ugali

For the Ugali:
2 cups finely ground white cornmeal
4 cups water

To make the spinach: 

Add oil to a medium pot over medium-high heat. Add the onions, stirring well to sauté.. Then add your spinach and sauté for a short time.add salt to taste. Let the mixture simmer until the vegetables have reached a desired tenderness.

To make the Ugali: 
Heat water to boiling in a saucepan. Slowly pour the corn flour and salt into boiling water. Avoid forming lumps. Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes. Cook for three or four minutes, continuing to stir as it thickens to reduce lumps. Form into a large ball, plate and top  Cover and keep warm.
Serve immediately with spinach. To eat Ugali: grab a small handful of ugali, shape it into a ball and make a dent in it, and use it to scoop up your vegetables and sauce.

you can have kachumbari aside also if you like

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