Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, obambla (kivambala) fish stew #4weekschallenge#authormarathon#. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Obambla (Kivambala) Fish stew #4weekschallenge#authormarathon# is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Obambla (Kivambala) Fish stew #4weekschallenge#authormarathon# is something that I’ve loved my whole life. They’re nice and they look fantastic.
The Obambla fish: Just after fishing, the fish is split open, dried, and/or smoked and stored for a long period without going bad. Fish Stew - tasty white fish stew oozing with rich tomato sauce and earthy flavors. A light meal that is quick and easy to whip and can be customized easily according to preference.
To begin with this recipe, we must prepare a few components. You can cook obambla (kivambala) fish stew #4weekschallenge#authormarathon# using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Obambla (Kivambala) Fish stew #4weekschallenge#authormarathon#:
- Get 4 medium size obambla Fish (sun dried Tilapia Fish)
- Prepare 3 large onions
- Make ready 3 large tomatoes, blend
- Take 1 tablespoonful garlic paste, 1 tablespoonful ginger paste
- Get 50-100 ml water
- Get to taste Salt
- Make ready Cooking oil
- Make ready to taste Pepper
This did not (used the stock instead of water). This traditional Ethiopian spicy fish stew uses the traditional spice berbere and red onions, a star vegetable for this African cuisine. This recipe works well with a firm, white fish such as cod. The sauce is spicy enough to stand up to a stronger tasting fish, so experiment and see what works for you.
Steps to make Obambla (Kivambala) Fish stew #4weekschallenge#authormarathon#:
- 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).
- 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.
- 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.😋
- 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!
Cut fish fillets into large chunks and seafood into manageable pieces. Put the oil, onion and garlic into a large pan and fry briefly. Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Start to add large pieces of fish to the sauce first and those that will. One of the classic Korean stew dishes is this spicy fish stew, called maeuntang.
So that’s going to wrap this up with this exceptional food obambla (kivambala) fish stew #4weekschallenge#authormarathon# recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
