Dagaa/Mukene/Omena (Dried Fish with Tomatoes)2013-03-11
This is a traditional East African recipe for a classic stew of dried fish cooked in a tomato and onion sauce with chillies, garlic and coconut milk.
- 900g Dagaa/mukene/omena
- 450g tomatoes, cut into small wedges
- 200g onions, coarsely chopped
- 1 small hot chilli, diced
- 2 garlic cloves, minced
- 600ml water
- 600ml coconut milk
- 60g butter
Dry-fry the fish in a non-stick pan until slightly browned. Meanwhile add the tomatoes, onions, chilli, garlic, water and coconut to a large pan. Bring to a boil then add the fried fish. Reduce to a simmer and cook until most of the water has been absorbed (make sure you only stir gently to avoid breaking-up the fish). Tip into a bowl add the butter and allow to melt slowly over the dish. Serve with boiled plantains, Ugali or rice.