Stewed Lung fish (Kamongo) with ugali & managu

Name: Stewed Lung fish (Kamongo) with ugali & managu
Total time: 900 s
Yield: 2 servings
Cuisine: Kenyan
Ingredients: 2 pieces fried lungfish; salt and black pepper; 1 large onion (chopped); 2 large tomatoes (chopped); 2 garlic cloves (grated); 1 tsp grated ginger; 1/2 fresh chilli; 1/2 (1 cup) water; 1/8 tsp salt; 12 tbsp royco; 1 heaped tbsp of dhania; 1 Tspn cooking oil

Brian Omondi @brianomondi

KISUMU

Yummmy

Brian Omondi @brianomondi

KISUMU

Yummmy

Saved

Ingredients

15 mins

2 servings

2 piecesfried lungfish
salt and black pepper
1large onion (chopped)
2large tomatoes (chopped)
2garlic cloves (grated)
1 tspgrated ginger
1/2fresh chilli
1/2 (1 cup)water
1/8 tspsalt
12 tbsproyco
1heaped tbsp of dhania
1Tspn cooking oil

Saved

Steps

15 mins

1

Heat oil in a sufuria then fry onions until light brown
2

Add the ginger, garlic, chilli and fry for a minute.
3

Add the chopped tomatoes, salt stir and simmer until tomatoes are soft
4

Add the royco stir, then add the water stir again well and cover with a lid and simmer for 5 minutes
5

Then season the fish with salt and black pepper, used sparingly.
6

Now add the pieces of lung fish and simmer for 5 to 10 minutes
7

Sprinkle the dhania on top wait for a minute, remove from the heat
8

Ready to be served with hot ugali and managu