Mchuzi wa Samaki is a beloved fish curry dish from Tanzania. Made with a flavorful mix of spices and coconut milk perfectly represents East African coastal cuisine. This hearty and comforting stew is traditionally served with rice, ugali, or chapati and is a staple food for many Tanzanian families.
Recipe: Mchuzi wa Samaki from Tanzania
Ingredients:
- 1 kg fish fillets (use firm white fish such as cod, haddock, or tilapia)
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 2 tomatoes, chopped
- 1 can of coconut milk
- 1 tablespoon of tomato paste
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- Fresh cilantro leaves for garnish
Instructions:
- Rinse the fish fillets and pat dry with a paper towel. Cut into bite-sized pieces and set aside.
- Heat the vegetable oil over medium heat in a large pot or Dutch oven.
- Cook the chopped onion in a pan until it becomes soft and clear.
- Add the minced garlic and ginger and sauté for another minute.
- Add the chopped tomatoes, tomato paste, turmeric, cumin, coriander, paprika, salt, and black pepper. Stir well and cook for 2-3 minutes.
- Add the fish pieces to the pot and gently stir to coat them with the tomato and spice mixture.
- Pour the coconut milk over the fish and stir gently to combine.
- Cover the pot with a lid and let simmer for 20-25 minutes or until the fish is cooked and the sauce thickens.
- Garnish with fresh cilantro leaves and serve hot with rice, ugali, or chapati.
Mchuzi wa Samaki is a delicious and comforting dish with flavors and textures. The blend of spices and coconut milk creates a rich and fragrant sauce that perfectly complements the tender fish. This dish is a must-try for anyone who loves East African cuisine or wants to experience new and exciting flavors. So go ahead, try it, and enjoy the taste of Tanzania!