How To Make Ugandan Ngege Fish Recipe

Ngege fish Recipe / Tilapia fish is the best and common eaten fish in Kenya, Tanzania and Uganda. This page is going to show you how to make a Ngege recipe be it fresh or dry fish dish.
Africa Ngege fish recipe is perfect for that special dinner. A moist, delicious fish recipe is great on the grill or broiled, but for this recipe, baked is just fine.

This hearty fresh water food flakes with a fork or bare hands. Its firm, sweet flavor works well with the aromatic Kenya Ugali, Tanzania Sima and Ugandan Matoke (banana plantains)

Im very sure that if you love fish then this Africa Ngege fish recipe is for you. Tilapia is a delicate white fish which is perfect for pan sauting. In just a few minutes youll have a light flaky fish with a wonderful, slightly creamy caper sauce to pour over the top.

Tilapia can be found anywhere in East Africa waters throughout the year. It can be purchased whole, fresh or frozen and even live at some place in artificial ponds. When I make this dish I use either fresh of frozen fillets or wholesome fresh from Market. But fillets make it much easier than filleting the fish yourself.
If you normally dont eat fish, try this Africa Ngege fish recipe and Im sure youll be making it on a regular basis.

INGREDIENTS AND DIRECTIONS TO MAKE, NGEGE TILAPIA FISH

1. Place a fresh Ngege on a cutting board (at a 45 degree angle) . Take a large kitchen knife and scrape off the scales. Cut the fish's belly and remove all the contents. Rinse thoroughly in warm water.

2. Season the fish with a pinch of plain salt (no Sugar or any other variety spice just yet)

3. Heat a quarter of oil in a flat pan till the temperature reaches 350 degrees F.
4. Place the fish in the pan and heat in oil till it turns a golden brown.
5. Cut onions, garlic and a teaspoon of oil into a hot sufuria (pan) 6. After the onions turn brown, open a can of tomato paste (Hunt's) and empty it into the sufuria.

7. Add three glasses of water to the broth. Add a little Cajun's seasoning, paprika and coconut milk.

8. Place each fish gently on the Sufuria and cover. Bring to a boil and remove after 30 minutes.

9. The fish is best served with Ugali (no salt please...-), Sukuma wiki, cabbages or any other vegetable.


No matter if you fry them, bake them, broil them, grill them or saut them they always turn out flavorful.

Source: articlesnatch

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