Ugandan
Silver Fish in Cowpeas
A savory, nutritious, and staple Ugandan dish that combines the intense umami flavor of dried silver fish with the soft, earthy texture of cowpeas, creating a protein-packed stew.
Ingredients
Method
- If using dried cowpeas, boil them in a separate pot in plenty of water for 45-60 minutes until tender. Drain and set aside. If using fresh cowpeas, they will cook with the stew.
- Place the silver fish (mukene) in a bowl and rinse thoroughly under cold running water to remove sand, small stones, and excess salt. Drain well.
- In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and optional curry powder. Sauté for another minute until fragrant.
- Add the chopped tomatoes and cook for 5-7 minutes, mashing them with the spoon until they form a thick paste and the oil begins to separate.
- Add the rinsed silver fish to the pot. Stir well to coat with the tomato and onion mixture, and cook for 3-4 minutes to allow the fish to toast slightly and release its flavor.
- Add the pre-boiled (or fresh) cowpeas to the pot. Pour in the water and add salt cautiously (taste first). Stir everything to combine.
- Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. If using fresh cowpeas, simmer for 30-40 minutes or until they are tender.
- Once the cowpeas are tender and the stew has reached your desired consistency, remove from heat. Adjust seasoning if necessary.
- Serve hot alongside a staple food like Posho (Ugali), Matoke, or Rice.