Kichwa Ya Samaki (fish head stew)
Kichwa Ya Samaki (fish head stew)

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kichwa ya samaki (fish head stew). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Kichwa Ya Samaki (fish head stew) is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Kichwa Ya Samaki (fish head stew) is something which I’ve loved my entire life.

Heat the oil in a saute pan or skillet over medium-high heat. Remove the fish from the marinade and pat dry with paper towels. Fry the fish in the hot oil until browned on each side. The flavors are similar to brown stew chicken—there's ketchup and Scotch Bonnets—but instead of poultry, the meat in the dish is fish heads.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have kichwa ya samaki (fish head stew) using 5 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Kichwa Ya Samaki (fish head stew):
  1. Make ready 1 whole fried tilapia fish
  2. Get 1 onion
  3. Prepare 2 tomatoes
  4. Take Pinch salt
  5. Get 1 garlic

If you don't have chicken or meat stock available, use water but make sure to season the stew properly. I prefer to fry my fish over boiling for the same reason; to reduce the fishy smell and that also why I put the fish at the end of the cooking process. My fish stews are usually hot as in peppery hot. Heat the oil in a pan and brown the fish.

Instructions to make Kichwa Ya Samaki (fish head stew):
  1. Deep fry the tilapia fish or buy one that is already deep fried
  2. Add onions to pan and fry to golden brown. Add garlic and Cook until fragrant
  3. Add salt then tomatoes. Cook a few minutes and add 1/2 cup water
  4. Let the water simmer until bubbling
  5. Add the fried fish, cover pan and let simmer few minutes for soup to thicken
  6. Take off heat and serve with ugali

My fish stews are usually hot as in peppery hot. Heat the oil in a pan and brown the fish. In the same oil, fry onion until brown. A wonderfully flavorful spicy fish stew with garlic and tomatoes that enhances, rather than masks, the delicate flavor of the fish. This delicious stew is so flavorful.

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