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We hope you got insight from reading it, now let’s go back to stewed lung fish (kamongo) with ugali & managu recipe. You can cook stewed lung fish (kamongo) with ugali & managu using 12 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Stewed Lung fish (Kamongo) with ugali & managu:
- You need 2 pieces fried lungfish
- Prepare salt and black pepper
- You need 1 large onion (chopped)
- Prepare 2 large tomatoes (chopped)
- You need 2 garlic cloves (grated)
- Use 1 tsp grated ginger
- Prepare 1/2 fresh chilli
- Take 1/2 (1 cup) water
- Provide 1/8 tsp salt
- You need 12 tbsp royco
- Get 1 heaped tbsp of dhania
- Take 1 Tspn cooking oil
Steps to make Stewed Lung fish (Kamongo) with ugali & managu:
- Heat oil in a sufuria then fry onions until light brown
- Add the ginger, garlic, chilli and fry for a minute.
- Add the chopped tomatoes, salt stir and simmer until tomatoes are soft
- Add the royco stir, then add the water stir again well and cover with a lid and simmer for 5 minutes
- Then season the fish with salt and black pepper, used sparingly.
- Now add the pieces of lung fish and simmer for 5 to 10 minutes
- Sprinkle the dhania on top wait for a minute, remove from the heat
- Ready to be served with hot ugali and managu
Ugali [oo-gahl-ee] noun: In Kenya, ugali is the name for the most common mealtime starch: a thick, stiff porridge made from white cornmeal or red millet. In Ugali is a very simple dish of milled white maize, cooked with water until it's very stiff and pulls away from the side of the pan. Black sea bass, cooking wine, daepa, doenjang, edible chrysanthemum, fish sauce, garlic, gochujang, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, korean radish, large green onion, mirim, red chili pepper, soy sauce, soybean paste, water. Bill Grainger's impressive fish stew with warming spices and chickpeas is fantastically easy to make. Perfect for a relaxed dinner with friends.
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