Obambla (Kivambala) Fish stew #4weekschallenge#authormarathon#

Name: Obambla (Kivambala) Fish stew #4weekschallenge#authormarathon#
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 4 medium size obambla Fish (sun dried Tilapia Fish); 3 large onions; 3 large tomatoes, blend; 1 tablespoonful garlic paste, 1 tablespoonful ginger paste; 50-100 ml water; to taste Salt; Cooking oil; to taste Pepper

Val Asirigwa @val_asirigwa

Nairobi

The Obambla fish:

Just after fishing, the fish is split open, dried, and/or smoked and stored for a long period without going bad. This is how it's made, and given the name Obambla.

Obambla is always available in all seasons - both rainy and sunny.

How is Obambla cooked? Obambla fish is usually cooked with the inside of the fish facing up. That way, it does not get soggy and it makes it easier for the person eating to simply peel off the flesh from the bones and enjoy the meal.

This is mostly enjoyed by the people from Nyanza (call it Obambla) and Western region (call it Kivambala) of Kenya.

The Obambla fish:

Just after fishing, the fish is split open, dried, and/or smoked and stored for a long period without going bad. This is how it's made, and given the name Obambla.

Obambla is always available in all seasons - both rainy and sunny.

This is mostly enjoyed by the people from Nyanza (call it Obambla) and Western region (call it Kivambala) of Kenya.

Val Asirigwa @val_asirigwa

Nairobi

The Obambla fish:

Just after fishing, the fish is split open, dried, and/or smoked and stored for a long period without going bad. This is how it's made, and given the name Obambla.

Obambla is always available in all seasons - both rainy and sunny.

This is mostly enjoyed by the people from Nyanza (call it Obambla) and Western region (call it Kivambala) of Kenya.

The Obambla fish:

Just after fishing, the fish is split open, dried, and/or smoked and stored for a long period without going bad. This is how it's made, and given the name Obambla.

Obambla is always available in all seasons - both rainy and sunny.

This is mostly enjoyed by the people from Nyanza (call it Obambla) and Western region (call it Kivambala) of Kenya.

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Ingredients

4 servings

4medium size obambla Fish (sun dried Tilapia Fish)
3large onions
3large tomatoes, blend
1tablespoonful garlic paste, 1 tablespoonful ginger paste
50-100 mlwater
to tasteSalt
Cooking oil
to tastePepper

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Steps

1

Heat some water, but not bring it to boil. Wash well the obambla fish. Deep the obambla fish into the hot water and let them rest for 5minutes then remove them. Set them on a rack for them to drip the water. (Sorry I forgot to take a snap shot of them at this stage).
2

On a flat cooking pan or just a Sufuria, heat your cooking oil and add in your garlic-ginger paste and cook for 2-3minutes. Add the onions, cook them till soft and brown before adding in your tomatoes cooking them very well.
3

Add the water now, bring to boil and start putting the obambla fish one by one the skin side facing down, the fleshy bonny side facing up. Cover and cook for 10-15 minutes taking care not to let the soup dry coz you will need it to enjoy your Ugali.😋
4

Remove from fire, add the pepper and let it simmer while you prepare your choice of Ugali (white or brown). When done with making / cooking your ugali, serve hot with the obambla fish. Enjoy while taking care not to choke on the bones!

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Cooksnaps

Saved

Val Asirigwa @val_asirigwa

on June 15, 2019 11:49

Nairobi

I love healthy, clean, good, well cooked and of course.... tasty food! So for that reason, I must find my way to the kitchen. I love it most when someone enjoys the food I made, this gives me the pleasure to try out some new recipe the next time I find myself in the kitchen.