Difference between revisions of "Ngege"
RealRecipes (talk | contribs) m (Text replace - "Category:Snacks Recipes" to "Category:Snack Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 10: | Line 10: | ||
* | * | ||
| − | == | + | == Procedures == |
1. Place a fresh Ngege on a cutting board (at a 45 degree angle) . Take a large kitchen knife and scrape off the scales. Cut the 's belly and remove all the contents. Rinse thoroughly in warm [[water]]. | 1. Place a fresh Ngege on a cutting board (at a 45 degree angle) . Take a large kitchen knife and scrape off the scales. Cut the 's belly and remove all the contents. Rinse thoroughly in warm [[water]]. | ||
Latest revision as of 19:39, 26 June 2012
Description
Ingredients
Procedures
1. Place a fresh Ngege on a cutting board (at a 45 degree angle) . Take a large kitchen knife and scrape off the scales. Cut the 's belly and remove all the contents. Rinse thoroughly in warm water.
2. Season the with a pinch of plain salt (no Sugar or any other variety spice just yet)
3. Heat a quart of oil in a flat pan till the temperature reaches 350 degrees F.
4. Place the in the pan and heat in oil till it turns a golden brown.
5. Cut onions, garlic and a teaspoon of oil into a hot sufuria (pan)
6. After the onions turn brown, open a can of tomato paste (Hunt's) and empty it into the sufuria.
7. Add three glasses of water to the broth. Add a little Cajun's seasoning, paprika and coconut milk.
8. Place each gently on the Sufuria and cover. Bring to a boil and remove after 30 minutes.
9. The is best served with Ugali (no salt please...-), Sukuma wiki, cabbages or any other vegetable.
