In a deep-fat frier heat oil untill very hot. Dip your fish and let it fry untill golden brown for about 6 minutes. Set aside once cooked.

Boil 1 cup of water in a sufuria, add your maize flour as you stir until the mixture is solid. Keep stirring to enable the ugali to cook well. Keep covered once cooked and set aside.

Fry onions in a pan with a little amount of oil. Add your cut spinach and salt to taste. Keep stirring for about 5 minutes and set aside.

Serve your fish with raw tomato and cucumber.