Our Kitchen Master takes this opportunity to apologise to all the fans of this platform for the delayed Sunday Recipe.
Indeed today’s recipe was meant for lunch, however, all is not lost we have fixed it for supper today evening. So please don’t feel bad, our Sunday Recipe deadlines must be met, no two way about it.
At least today I have for the first time in my life with all the higher education know that Omena is known as Silver Cyprinid, Silver Sardines or Lake Victoria Sardines in English. In Kiswahili we call it ‘Dagaa’, a species of pelagic freshwater ray-finned fish in the carp family.
I can see you are surprised with all the Degrees and Masters yet you do not know what is Omena in English. Anyway you are not alone. Being a serious business at the Kongowea market in Mombasa and Kisumu, preparing Omena can be easy but if you are clueless in the kitchen, you and your family will never take Omena again. So today put your brains together as we take you through very simply way of preparing this delicacy.
Instruction-1.
Take a bunch of Omena (you may decide to remove the heads as I normally do or just go ahead and prepare your menu. Furthermore removing the heads may reduce the recipe, let’s consider the economic hardships) and put it boiling water.
Instruction-2.
Peel tomatoes ( 2 or 3) depending on the number of people to eat the meal. Slice tomatoes to small slices because we need some thick tasty soup not just soup. Slice one onion into to small pieces, don’t be reckless in the kitchen, remember you are preparing nice food for yourself and your family not for cats and mouse.
Instruction-3.
Remember there are many ways to prepare Lake Victoria Sardines like; Dry or wet fry, with coconut milk, dry fry with Kachumbari and some pepper to taste and so many other ways. Imagine there are some women, married women for that matter who do not know any of these ways, please don’t be ashamed our Sunday Recipe platform will safeguard you, only if you are a serious learner and wants to reach your husband’s heart through the stomach.
Instruction- 4.
Remember our sorted Omena are still boiling in a big sufuria. Our main objective here is to eat clean food so we are removing any particles by using hot water so that we all enjoy this meal together. As our Omena continue boiling, now peel a half-ripe mango. This is our unique natural spice in our food today. Get some 2-3 slices of mango so that our Omena are not so concentrated as this may cause heartburn. Always remember too much of anything is poisonous, so we are not taking chances with your health.
Instruction- 5.
Now the cooking begins…I am so happy am going to munch on Omena this evening wow! Now remove the boiling pot by now our Omena are clean. Poor the little remaining hot water and put some clean fresh water then remove the Silver Cyprinid to your cooking sufuria or frying pan and place on fire. And some salt to taste and by using a cooking stick monitor the drying. When dry add the sliced onions and do the turning then add some cooking oil. Make sure the flames are low you are not cooking githeri here so please spare us your reckless behaviours in the kitchen. Now add into the boiling pot the peeled sliced tomatoes and pieces of half-ripe mango and star. Add some little water since we don’t want to eat ugali with water but Omena so we want some tasty menu tonight so that we kick-off our week on Monday morning energetic.
Instruction- 6.
In 6-8 minutes our food is ready, thick tasty Omena soup can be served with Ugali, chapati, rice or even bread. Ooh by the way remember last Sunday we prepared ugali? If you still have some in your freezer please eat it today with Omena. You can invite anyone who contributed their money since nothing is given for free or comes for free, not in this year. Our kitchen Master can as well sample your recipe through jambonewsnetwork@gmail.com. Have some nice moments in the kitchen won’t you!
