Entree: Tanzania – Lake Victoria Tanzania – Mchemsho (Lake Victoria-style fish stew simmered in a spiced tomato-ginger broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

- 4 tilapia fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced, approx. 10 oz (300 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 cups (480 g) ripe tomatoes, chopped (or 1 14-oz can (400 g) diced tomatoes)
- 1–2 fresh bird’s eye chilies, minced, about 5–10 g (adjust to taste)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped

Instructions

1. Pat the tilapia fillets dry and season lightly with a pinch of salt and pepper. Set aside.
2. Heat the vegetable oil in a deep skillet or saucepan over medium heat. Add the sliced onions and cook until soft and beginning to brown, 8–10 minutes.
3. Add the garlic, ginger, and minced chilies and sauté 1–2 minutes until fragrant. Stir in the turmeric and ground coriander and cook 30 seconds to bloom the spices.
4. Add the chopped tomatoes and 1 tsp (6 g) salt; simmer until the tomatoes break down and form a saucy base, 6–8 minutes. Add the water or fish stock and bring to a gentle simmer.
5. Gently nestle the tilapia fillets into the simmering sauce, spooning some sauce over the fish. Cover and cook over low heat until the fish is opaque and flakes easily, 8–10 minutes depending on thickness.
6. Remove from heat, stir in the lemon juice and chopped cilantro, adjust seasoning with salt and pepper, and serve hot with ugali, rice, or warm flatbread.