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Fried Fish and Ugali


  • Whole Tilapia Fish
  • Salt
  • Cooking Oil
  • 1 Onion
  • 3 Tomatoes
  • Tomato Paste
  • Water
  • Coriander leaves
  • 3 Cups Boiling Water
  • 1 ½ cups Unga wa Dola Maize Flour


  • Salt the raw fish before deep-frying it.
  • Make a thick paste for the fried fish by putting frying onions, tomatoes, tomato paste, coriander (dhania) and salt.
  • Let it simmer for 5 minutes.
  • Add the fried fish to the thick paste.
  • Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
  • Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
  • Remove from heat and allow to cool somewhat.
  • Place the ugali into a large serving bowl. Wet your hands with water, form a ball, and serve.