Kichwa Ya Samaki (fish head stew)
Kichwa Ya Samaki (fish head stew)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kichwa ya samaki (fish head stew). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Kichwa Ya Samaki (fish head stew) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Kichwa Ya Samaki (fish head stew) is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook kichwa ya samaki (fish head stew) using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Kichwa Ya Samaki (fish head stew):
  1. Prepare 1 whole fried tilapia fish
  2. Prepare 1 onion
  3. Get 2 tomatoes
  4. Get Pinch salt
  5. Get 1 garlic

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Instructions to make Kichwa Ya Samaki (fish head stew):
  1. Deep fry the tilapia fish or buy one that is already deep fried
  2. Add onions to pan and fry to golden brown. Add garlic and Cook until fragrant
  3. Add salt then tomatoes. Cook a few minutes and add 1/2 cup water
  4. Let the water simmer until bubbling
  5. Add the fried fish, cover pan and let simmer few minutes for soup to thicken
  6. Take off heat and serve with ugali

Samaki wa kukaanga, Swahili for "fried fish," is a simple but popular way to prepare fish in Eastern Africa. It is a popular item at roadside food stands. Heat the oil in a saute pan or skillet over medium-high heat. Remove the fish from the marinade and pat dry with paper towels. Fry the fish in the hot oil.

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