Last weekend we had our friends Pippa and Hughine to stay. Hughine grew up on the Kenyan shores of Lake Victoria, and many of his family are fishermen; together we bought some tilapia by the lake in Entebbe (just caught, still flopping around) and he made us this simple but delicious fish stew. Normally he would use a whole fish, but we wanted fillets for another dish so this time he just used the carcass.
- 2 tomatoes, diced
- 1 red onion, diced
- Half a stock cube
- 2-3 mugs of water
- 1 tilapia, scaled, gutted, and cut into large chunks; or just the head and carcass
In a saucepan, fry the tomatoes and onion in a little oil, before adding the stock cube and water, and the fish. Cover, and simmer until the fish is flaking away from the bones. Season, and serve with posho, a Ugandan staple made from cornmeal and water.