How to Cook Nile Perch/Mbuta the Kenyan Way

One of the most versatile fish types in the world is Nile Perch, or what we call Mbuta in our local dialect here in Kenya. I know about all the other methods you can use to cook it, which include pan-searing, grilling and more. But today, we show you how to cook Nile perch/Mbuta in the Kenyan style.

At home, we mostly cook this fish by stewing it, but you can also wet fry it if you like it. In the villages, however, we mostly want to enjoy the soup, so our families will cook it by stewing it.

Where do we get Nile perch?

L. Victoria and L. Turkana(Kenya) have the best Nile perch, yet it’s mostly affordable if you buy it directly from the source. That doesn’t mean you won’t find it in Nairobi since, luckily, many people sell it here too.

While we mostly love tilapia, you can always have your Mbuta if you want to.

Do you have the Nile perch in your country? If you do, how do you cook it?

Let’s cook Nile perch.

Get your fish from whichever source. You can buy the readily fried one if you are in some places like Turkana or Kisumu. For this fish, I prefer to fry it first and then stew it. This gives it a richer flavour.

But if you are getting it from Gikomba market in Nairobi, you better buy it fresh and fry it at home.

• Deep fry fish
• One large fish
• Oil
• To stew fish
• One large onion
• 5 large tomatoes
• Salt
• Your spices
• Garlic ginger optional
• Water

Method

1. Start by deep frying the fish. So you must wash it clean, removing all the inner parts before frying.
2. Next, set the oil into the frying pan and let it heat up. Meanwhile, you can cut the fish into smaller pieces and then pat dry it. If you like it, you can salt it or not.
3. Start to fry, allowing it to cook on both sides. And you don’t want it to be too dry as you intend to cook it immediately.
4. Now prep the vegetables by chopping them. Start with the onions and then chop the tomatoes, dhania, and garlic. If you are adding, add them to your fish.
5. Set a different pan onto the fire, then add 2 tablespoons of oil to ensure the onions don’t burn. Let it heat up, then add your chopped onions to brown.
6. Next, add your ginger garlic paste. Note that this is not a must as traditionally, we didn’t use this. Let it cook for 2 minutes,tes and when it starts to be, own you are ready for the next step.
7. Add the chopped or pureed tomatoes and then let it cook down too. You want to let it cook dowliquefyiquify before you can add the different spices of your choice. I don’t use herbs, but if you like some fish spice, you can use it now.
8. Now add water and salt to allow it to boil out first. Start by adding the fish pieces to the sauce and then cover it to let it cook for about 15 minutes.
9. Check the stew then, and you will notice it’s thickened if this happens, you know your soup is ready. Trust me, even your neighbour will want to enjoy the fish because it has that strong scent.
10. Well, it’s ready, and now you can serve it with your favourite ugali and traditional vegetables or just stir-fried kale.

Alternative 2

The other method is even easier; traditionally, we didn’t need to fry it first. So, of course, you will skip the deep frying part and then go to step 4 above. This makes it even better as you don’t have to use much oil in the recipe.

You can add your favourite vegetables and ingredients to make it even better.

FAQs

What if I don’t want the deep-fried version?

Well, you don’t always have to fry it. You can also cook it fresh, as listed in alternative 2 above. It’s even better because it takes lesser time to make it.

Can I make it wet fry instead?

I must say I haven’t tried that one yet. I know wet-fried tilapia comes out perfect,t but then the wet fried. Im going to try it and then come back to let you know.

Is Mbuta common?

Yes, among Luos and other fish eaters, it’s quite common. It’s a freshwater lake fish, so that you won’t find it in the oceans. It just happens to be one of my best fish on the list. While it’s not as common as the tilapia, it’s common among the Lake inhabitants.

What can I do with the leftovers?

Keep it safely in a container and set it in the fridge, but remember to use it in 3 days. If you don’t want to eat it with ugali, you can also eat it with potatoes or rice the next day.

Can I fillet it?

Of course, this fish makes some of the greatest fillets, and you will enjoy it even as just pan seared or grilled option. The bigger versions of the Nile perch often have many meaty parts you need in the fillet.

Where is this recipe from?

This is a common option in Luo Nyanza-Kenya, but it’s also spread across the country today. Many people eat Nile perch, even in Turkana, so that you can expect this recipe.

Is it okay for me to add coconut milk/peanut sauce

I mean, cooking is all about fun trials, and you are welcome to make it even better if you would like to. I recently added coconut milk even though at home we don’t add coconut milk but trust me; it’s so delicious.

What can I serve it with?

We often serve it with Ugali; in the village, we use Brown Ugali and some traditional vegetables. It also goes well with rice in its stew form or even potatoes.