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Add salt to the kales and cooked. Do not over cook. serve it green. Make kachumbari with tomatoes and onion.

Alright, don’t linger, let’s course of action this fried fish, kales and kachumbari with ugali formula with 6 components which are surely easy to have, and we have to process them at the very least through 4 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements of Fried Fish, Kales and Kachumbari With Ugali:

1. Prepare 2 for whole fried fish
2. Require of Kales
3. Prepare 5 of tomatoes
4. Need 1 of onions
5. Give Salt
6. Provide of Oil for cooking

Samaki wa Kukaa Kwenye Sufuria ( Pan Fried Fish Tanzanain Style). It is questionable if one can ever surpass a Luhya woman in serving up Ugali-fish but do try and serve it up with kachumbari- a side of raw. Combine tomatoes, onions, celery, lemon or lime juice, and chili pepper to make a salsa-like mixture. Add black pepper and cilantro, if desired.

Fried Fish, Kales and Kachumbari With Ugali making process:

1. Stew the already chopped kales using 1/4 onion, 2 tomatoes and cooking oil.
2. Add salt to the kales and cooked. Do not over cook. serve it green.
3. Make kachumbari with tomatoes and onion.
4. Eat with ugali

Boil water and add a little more flour than water. Stir until there are no more lumps and mixture is soft. We Kenyan's love our fish and why should we not? We get fresh Tilapia fish from Lake Victoria in the Nyanza province. This Fried fish with tomato gravy is served with a Kenyan staple, Ugali.

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