Samaki wa kuhaanga – grilled fish in a spiced bread crust
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
for 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , pan
Ingredients:
• 2 whole fish or 4 fillets
• 1 tablespoon garlic paste
• ½ teaspoon black pepper
• ½ teaspoon sea salt
• 2 lemons
• 60 g breadcrumbs
• 30 g grated coconut
• 2 eggs
• Oil
• Fresh coriander
preparation
➊ Whole fish gutted: Remove scales and cut crosswise every 3 millimetres. This will make the bones “disappear” when grilling. For fish with few bones: make three lengthwise cuts, fillets: make crosswise cuts every centimetre
➋ Mix the garlic, salt, pepper and the juice of a lemon. Place the fish in the mixture and leave to marinate for 2 hours. Mix the breadcrumbs and coconut flakes, turn the fish in it and press down well.
➌ Finally, roll in the bowl with the beaten eggs and place on the grill. Grill at medium heat for 10 minutes (fillets) to 15 minutes (whole fish). Spread lemon slices and coriander leaves on top and you're done.
Recipe by Yahaya
Zanzibar has a unique cuisine culture based on open fires: Swahili cuisine. It is only found on a narrow coastal strip of East Africa and the Zanzibar archipelago. Yahaya learned the secrets of Swahili cuisine from his father. The man in his mid-forties supplies several stalls at the famous Forodhani Gardens Night Market with freshly grilled food.
Recipe from FIRE&FOOD issue 1/2023
Photos and report "Zanzibar – home of the Swahili Streetfood Kitchen" by Peter Kemnitzer