Mchuzi wa Samaki

Name: Mchuzi wa Samaki
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Comorian
Ingredients: 600g firm white fish fillets, cut into chunks; 300ml coconut milk; 2 green bell peppers, diced; 3 tomatoes, diced; 1 onion, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 2 tablespoons vegetable oil; Salt and pepper to taste; Fresh coriander for garnish

Mchuzi wa Samaki (mm-CHOO-zee wah sah-MAH-kee)

Comorian Fish Coconut Stew

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 348 kcal

A hearty stew of fish chunks simmered in coconut milk with green peppers, tomatoes, and aromatic spices. This everyday dish reflects the islands' reliance on the ocean and the coconut palm.

Nutrition & Info

Protein 32.0g

Carbs 10.0g

Fat 20.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

saucepan with lid knife

Presentation Guide

Vessel: deep plate

Garnishes: fresh coriander

Accompaniments: steamed rice

Ingredients

600g firm white fish fillets, cut into chunks
300ml coconut milk
2 green bell peppers, diced
3 tomatoes, diced
1 onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh coriander for garnish

Instructions

1
Heat oil in a saucepan over medium heat. Saute onion for 3 minutes.
2
Add garlic, cumin, and turmeric. Cook 1 minute until fragrant.
3
Add green peppers and tomatoes. Cook 5 minutes until softened.
4
Pour in coconut milk and bring to a gentle simmer.
5
Add fish chunks carefully. Cover and simmer for 15 minutes until fish is cooked through.
6
Season with salt and pepper. Garnish with fresh coriander.
7
Serve hot over rice.

💡

Did You Know?

The Swahili saying 'samaki mkunje angali mbichi' (bend the fish while it is still fresh) is popular in the Comoros, emphasizing the importance of cooking fish the same day it is caught.

Chef's Notes

Equipment Tips

saucepan with lid
knife

Garnishing

fresh coriander

Accompaniments

steamed rice

The Story Behind Mchuzi wa Samaki

Mchuzi wa samaki is a cornerstone of Swahili coast cuisine that the Comoros shares with coastal Kenya and Tanzania. The preparation method remains remarkably consistent across this vast region, speaking to shared cultural roots.

In the Comoros, the dish benefits from the exceptionally fresh fish available from local fishermen who use traditional outrigger canoes to fish the surrounding reefs and deep waters.

This stew is the most frequently cooked main dish in coastal Comorian households, embodying the daily rhythm of fishing, cooking, and communal eating.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Traditional Swahili era

Comments (0)

No comments yet. Be the first to share your thoughts!