Ugandan Fish Stew (ekyennyanja)
Ugandan Fish Stew, also known as Ekyennyanja, is a traditional dish from Uganda that is rich in flavor and packed with nutritious ingredients. This hearty stew is a perfect representation of Ugandan cuisine, known for its use of fresh ingredients and bold spices.
Ingredients
- 4 tilapia fillets
- 2 onions, chopped
- 3 tomatoes, diced
- 2 bell peppers, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups fish stock
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Season the tilapia fillets with salt, pepper, paprika, and cayenne pepper.
- In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are soft and translucent.
- Add the tomatoes and bell peppers to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the fish stock and coconut milk. Bring the mixture to a simmer.
- Gently place the seasoned tilapia fillets into the pot. Cover and let it simmer for 20-25 minutes, or until the fish is cooked through.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the Ugandan Fish Stew hot, accompanied by steamed rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Stirring spoon Cutting board Sharp knife
Tools
Stovetop
Serving suggestions
Serving Suggestions: Enjoy the Ugandan Fish Stew with a side of steamed rice and a fresh green salad.
Tips & tricks
Tips: For an extra kick of heat, add more cayenne pepper to the stew. Adjust the spice level according to your preference.
Cost
$20