Crispy Fried Tilapia with Braised Sukuma Wiki and Creamy Ugali

Name: Crispy Fried Tilapia with Braised Sukuma Wiki and Creamy Ugali
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 4 tilapia fillets; 1 lemon (cut into wedges); 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 0.5 cup all-purpose flour; 0.75 cup vegetable oil (for frying); 1.5 pound collard greens (tough stems removed and chopped); 1 yellow onion (finely chopped); 2 Roma tomatoes (diced); 4 clove garlic (minced); 1 piece fresh ginger (grated); 0.25 cup vegetable broth; 1 tablespoon olive oil; 1.5 cup cornmeal; 4 cup water

Flaky tilapia fillets fried to golden perfection, accompanied by vibrant, gently braised collard greens (sukuma wiki) and traditional smooth cornmeal porridge (ugali) for a complete and wholesome Kenyan meal.

Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 4
Cuisine: Kenyan
Difficulty: Medium
Cost: $5.11/serving

Dietary

Pescatarian
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

4 tilapia fillets
1 lemon (cut into wedges)
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
0.5 cup all-purpose flour
0.75 cup vegetable oil (for frying)
1.5 pound collard greens (tough stems removed and chopped)
1 yellow onion (finely chopped)
2 Roma tomatoes (diced)
4 clove garlic (minced)
1 piece fresh ginger (grated)
0.25 cup vegetable broth
1 tablespoon olive oil
1.5 cup cornmeal
4 cup water

Instructions

Season tilapia fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge each fillet in all-purpose flour, shaking off excess.
Heat 3/4 cup vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the floured tilapia fillets in the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove fish to a plate lined with paper towels to drain excess oil. Keep warm.
For the Sukuma Wiki: In a separate large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes. Add minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
Stir in the diced Roma tomatoes and cook for 3-5 minutes, until they soften slightly. Add the chopped collard greens to the pot, in batches if necessary, and stir until they begin to wilt. Pour in 1/4 cup water or vegetable broth, cover, and simmer for 10-15 minutes, or until greens are tender. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Prepare the Ugali: In a large pot, bring 4 cups of water to a boil over high heat. Reduce heat to medium-low. Gradually add the cornmeal, stirring constantly with a wooden spoon or firm whisk to prevent lumps. Continue stirring vigorously for 8-10 minutes, pressing against the sides of the pot until a very thick, smooth dough-like consistency forms and it pulls away from the sides. Season with a pinch of salt.
Serve the crispy fried tilapia fillets immediately with the braised sukuma wiki, a side of ugali, and lemon wedges.

Notes

For extra crispy fish, ensure your oil is hot enough before adding the fillets. If you prefer a richer flavor for your Sukuma Wiki, a pinch of curry powder can be added along with the tomatoes. Ugali should be firm enough to cut with a spoon.

Nutrition (per serving)

Calories: 957
Protein: 44.7 g
Carbohydrates: 85.9 g
Fat: 46.9 g
Fiber: 18.2 g
Sodium: 807 mg
Saturated Fat: 7 g
Sugar: 8.1 g
Cholesterol: 68 mg