Tilapia Stew

Ingredients:
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

Minda Magero
Minda Magero’s love for words at a young age matured into a passion for writing. She published her first collection of poetry, The Book of Mysteries, in 2008 and is in the process of completing her second collection. Her writing has been deeply informed by her experiences in Kenya and abroad. She loves to travel and experience new cultures.
Minda Magero

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Comments

  1. says

    No, I didn’t take the pic. See the bottom of the article for the image credits. It is a beautiful picture, though. The kind I hope to take when I finally get that camera.

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