Entree: Tanzania – Lake Victoria Tanzania – Ugali na Samaki (Stiff cornmeal porridge served with a spiced tomato fish stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 4 cups (960 ml) water for ugali
- 2 cups (240 g) maize meal (cornmeal) for ugali
- 1 tsp (5 ml) kosher salt for ugali, plus more to taste
- 3 tbsp (45 ml) vegetable oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 1 green bell pepper, seeded and sliced
- 1 tsp (5 ml) curry powder or East African masala
- 1/2 tsp (2.5 ml) ground turmeric
- 1/4 tsp (1.25 ml) crushed red pepper or to taste
- 1 cup (240 ml) water or light fish stock for stew
- 4 tilapia fillets or Nile perch fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro (coriander) leaves, chopped
- Salt and freshly ground black pepper to taste

Instructions

1. Prepare the ugali: bring 4 cups water and 1 tsp salt to a boil in a heavy pot. Reduce heat to medium-low. Gradually pour in the maize meal while stirring vigorously with a wooden spoon or miziri to avoid lumps.
2. Continue stirring as the mixture thickens; cover and cook for 2–3 minutes, then turn the heat to low and vigorously beat and press the ugali against the pot sides for 5–7 minutes until it pulls away cleanly and is firm. Shape into a mound and keep covered to stay warm.
3. Make the fish stew base: heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and ginger and cook 1 minute until aromatic.
4. Stir in chopped tomatoes, tomato paste, green pepper, curry powder, turmeric, and crushed red pepper. Cook until tomatoes break down and the mixture thickens, about 6–8 minutes. Add 1 cup water or fish stock and bring to a simmer.
5. Season the fish fillets with salt, pepper, and lemon juice. Gently nestle the fillets into the simmering sauce, spooning sauce over the fish. Cover and poach over low heat for 6–8 minutes or until fish is cooked through and flakes easily.
6. Finish the stew by stirring in chopped cilantro and adjusting salt and pepper. Drizzle with the remaining 1 tbsp vegetable oil if desired.
7. Serve the firm ugali hot on plates with generous portions of the fish stew spooned alongside or over the ugali. Use ugali to scoop up the stew in the Tanzanian tradition.