Samaki wa Kukaanga (East African Fried Fish)
Tanzania
Rédacteur en chef
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Fish marinated briefly in lime, garlic and cayenne, then fried. The name is Swahili and means exactly what the dish is, samaki is fish, kukaanga is frying, and it is eaten across East Africa. No single country is claimed. **This page had no recipe card in the source.** The ingredients and method below are reconstructed from its article, and that is flagged. It is roadside food. Fried fish is sold at food stands along the coast and inland across Tanzania, Kenya and Uganda, and it is deliberately simple: four seasonings and a hot pan. That plainness is the point, the fish is doing the work, which is why it suits whole fresh fish rather than fillets. The one technique that matters is drying the fish after marinating. Lime juice draws water to the surface, and a wet fish put into hot oil steams, spits and refuses to brown. Patting it dry with kitchen paper immediately before frying is what gives you a crisp exterior. The marinating time is short by design. Twenty to thirty minutes seasons the fish; leaving it in citrus for hours would begin to cure it. Sukuma wiki and rice or ugali are the standard accompaniments.
Samaki wa kukaanga means fried fish in Swahili and is eaten across East Africa, particularly at roadside food stands. It is served with rice or ugali and sukuma wiki, the braised collard greens common across Kenya and Tanzania.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Put the fish in a large non-reactive bowl with the lime or lemon juice, garlic, salt and cayenne pepper.
Set it aside to marinate for 20 to 30 minutes. No longer, citrus left on fish for hours begins to cure it rather than season it.
Warm the oil in a sauté pan or skillet over medium-high heat.
Lift the fish out of the marinade and pat it thoroughly dry with kitchen paper. This is the step that decides whether it browns or steams.
Fry the fish in the hot oil until browned on each side and cooked through.
Serve with rice or ugali and sukuma wiki.
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