Mukeke Strands

Mukeke Strands is a traditional dish known for its rich flavors and cultural significance, particularly in regions where freshwater fish is a staple. Mukeke, a type of fish found in the waters of Lake Tanganyika, is renowned for its delicious taste and is often prepared in various styles. This recipe embraces the simplicity and natural flavors of the fish, enhanced with local spices and herbs.

History of Mukeke Strands

The Mukeke fish has been a dietary cornerstone for communities living around Lake Tanganyika for generations. Traditionally, the fish was grilled over an open flame or dried for preservation. In recent years, the advent of various cooking techniques has seen new styles of preparation, including Mukeke Strands, which involves slicing the fish into thin strips before marinating and cooking.

Ingredients

• Mukeke fish - 2 whole fish, cleaned and gutted
• Lemon - 1, juiced
• Garlic - 4 cloves, minced
• Ginger - 1 inch, grated
• Salt - to taste
• Black pepper - 1 teaspoon
• Olive oil - 2 tablespoons
• Coriander - a handful, chopped
• Red chili - 1, finely sliced (optional)
• Onion - 1 medium, sliced
• Tomato - 2 large, diced
• Coconut milk - 1 cup
• Lime - 1 for garnish, wedged

Preparation

Slicing the Mukeke

Start by preparing the Mukeke fish. Using a sharp knife, cut the fish into thin strands. This can be achieved by slicing diagonally across the body of the fish, resulting in long, thin strips. Ensure to remove any bones during this process to make it easier to eat.

Marinating the Fish

In a large bowl, mix the lemon juice, garlic, ginger, salt, and black pepper. Place the sliced Mukeke fish strands into the bowl and ensure each piece is thoroughly coated with the marinade. Allow it to sit for at least 30 minutes to absorb the flavors thoroughly.

Cooking Process

Frying the Fish

Heat olive oil in a large skillet over medium heat. Once hot, add the marinated Mukeke fish strands in batches. Cook each side for about 5 minutes or until golden brown. Remove and set aside on a plate lined with paper towels to absorb excess oil.

Preparing the Sauce

Using the same skillet, add a little more olive oil if necessary, and sauté the onion until translucent. Add the red chili and cook for another minute. Stir in the tomato and let it cook until it starts to break down and release its juices.

Pour the coconut milk into the skillet and stir in the coriander. Let the mixture simmer for about 10 minutes or until the sauce thickens slightly. Season with additional salt and black pepper as required.

Combining and Final Touches

Gently add the fried Mukeke fish strands back into the skillet with the sauce. Carefully stir to ensure that the fish is well-coated with the sauce. Let it simmer for another 5 to 7 minutes for the flavors to meld.

Serving Mukeke Strands

Transfer the Mukeke Strands to a serving platter and garnish with coriander and lime wedges. This dish pairs beautifully with steamed rice or chapati. For a full experience, enjoy it with a side of seasonal greens or a fresh salad.

Remember, cooking times may vary, so always check the readiness of your fish by monitoring the color and texture. For precise timing, consider using a cooking timer.