AuthorClara Kapelembe BwaliYields2 ServingsCategoryAfrican
Zambia is blessed to have a large body of water country-wide and as a result, fish is readily available and easy to find. It’s a great protein source in Zambian households with many of us preparing it by smoking, boiling, frying, and/or drying the different types of fish available.
For this particular dish, I added a twist to a local boiled fish recipe by making it a fish curry. I consider this a twist as Zambian food is not heavy on the spices — many prefer it cooked in its natural flavours. Nshima, locally known as Ubwali, is a staple in Zambia. It can be made using maize meal which is the most common, or with cassava, millet, and/or sorghum meal.
Try this recipe and enjoy a taste of Zambia!
Ingredients
Directions
In a clean pot, add the salt and curry. Put the fish, meat side down, on top of the curry and salt.
Add more curry on top of the fish and pour enough water into the pot until it covers the fish.
Boil it on high for 10 minutes.
In a separate pan, fry onion and garlic until fragrant.
Add tomatoes and tomato paste and mix well. Add the herbs and fresh chillies and continue to cook the mixture together, over medium heat.
Once mixture thickens pour over the boiled fish and simmer it on low heat for 10 minutes.
Wash and cut the Chinese cabbage into small pieces.
In a clean pot, fry the chopped onion in oil. Once cooked, add Chinese cabbage and salt to taste. Cook for 5 minutes and remove from heat and keep warm.
In a clear pot, add one cup of maize/mealie meal and a cup of cold water to make a paste.
Pour 2 1/2 cups of boiling water to the paste and mix well. Bring the mixture to a boil for at least 10 minutes.
Then, slowly start to add remaining 3 cups of mealie meal into the pot, while stirring the mixture carefully until completely combined, about 15 extra minutes. Once a stiff consistency is achieved and you're able to form the nshima into a shape, it's ready.
Serve the fish with plenty of curry sauce, a side of cabbage, and a generous helping of nshima for a complete meal.
Enjoy!
Ingredients
Directions
In a clean pot, add the salt and curry. Put the fish, meat side down, on top of the curry and salt.
Add more curry on top of the fish and pour enough water into the pot until it covers the fish.
Boil it on high for 10 minutes.
In a separate pan, fry onion and garlic until fragrant.
Add tomatoes and tomato paste and mix well. Add the herbs and fresh chillies and continue to cook the mixture together, over medium heat.
Once mixture thickens pour over the boiled fish and simmer it on low heat for 10 minutes.
Wash and cut the Chinese cabbage into small pieces.
In a clean pot, fry the chopped onion in oil. Once cooked, add Chinese cabbage and salt to taste. Cook for 5 minutes and remove from heat and keep warm.
In a clear pot, add one cup of maize/mealie meal and a cup of cold water to make a paste.
Pour 2 1/2 cups of boiling water to the paste and mix well. Bring the mixture to a boil for at least 10 minutes.
Then, slowly start to add remaining 3 cups of mealie meal into the pot, while stirring the mixture carefully until completely combined, about 15 extra minutes. Once a stiff consistency is achieved and you're able to form the nshima into a shape, it's ready.
Serve the fish with plenty of curry sauce, a side of cabbage, and a generous helping of nshima for a complete meal.
Enjoy!
