4 Tilapia fillets (or1 whole Tilapia, cut into four pieces widthwise)*
2 Tablespoons of oil
1 small onion, roughly chopped (yields about a half cup)
1 medium tomato, roughly chopped (yields about a half cup)
3/4 cup water (substitute all or part with milk/coconut milk for added flavor)
1 tablespoon fresh, chopped parsley
Salt, pepper and chili/cayenne pepper to taste
In a sauce pan, heat oil over medium heat. Sauté onions until softened and beginning to glaze. Add tomatoes and sauté until soft, then add salt, pepper, chili and parsley. Sauté and stir for another 1.5 minutes.
Pour in the water/milk/coconut milk and stir; increase heat to high and bring to boil for about 3-5 minutes (Too much liquid results in a too-thin sauce, although liquid can be adjusted for personal preference).
Place the pieces of fish in a single layer inside the sauce and immediately reduce heat to medium-low. Cover and let the fish simmer gently in the sauce for about 10 minutes. Remove from fire and serve hot with vegetables and your choice of starch (polenta, couscous, etc).
This dish is traditionally eaten with ugali in Kenya.
*You may deep fry or grill the whole Tilapia before stewing, for added taste.
Image: Tasty Eats At Home