dan's special ugali, fish and kanjira

1 hour


  • Spinach, 1.5 bunch
  • 2 Onions (chopped)
  • 3 Royco
  • 2 Tomatoes
  • Dhania, 1 bunch
  • 1 Fresh fish
  • Kanjira, 1.5 bunch
  • Maize flour, 300 grams



Deep fry the fish until tender using a skillet pan. Put the fish on a plate and drain out most of the oil used. Cut the lemons into halves and squeeze to both sides of the fish. Slice the lemons to rings and place them under and on top of the fish.

Cook chopped onions and spices (royco) in the same pan with a little oil until well cooked. Mix in the tomatoes until a stew develops. Gently combine the fish and lemons in the pan.

On a separate pot, add onions, some salt and some cooking oil and saute the onions. Stir in the chopped greens until they are thoroughly cooked.

This recipe was from Dan, my friend who really likes cooking.

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