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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, kichwa ya samaki (fish head stew). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kichwa Ya Samaki (fish head stew) is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Kichwa Ya Samaki (fish head stew) is something which I have loved my whole life.

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

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