From as far back as I can remember, I have always been a picky eater. The excuse I have come up with to refuse to eat one dish or another are innumerable. Add a bad appetite and there are days I was guilty of flat-out skipping meals.
As life would have it, opposites do attract and my partner loves his food. He quite literally has a love affair with the Kitchen!I kid you not! I have once or twice accused him of having the kitchen as his second mistress, first is rugby.
So, thanks to his love for cooking and my picky pallet, we often have kitchen experiments, which turn out quite well most of the times and are a complete failure sometimes. The goal is to share both with you here.
Disclaimer: This is not a food blog. The recipe ideas that I will share here from time to time do not have careful precise planning and logistics behind them, it’s mostly what worked and probably we can’t replicate the exact same results the next time. If you do however need carefully thought out meals, I recommend following blogs like Kaluhi’s Kitchen just looking at her page makes my mouth water and her recipes are quite easy to follow and Leo Tunapika also really good and she also bakes guys.
For this inaugural recipe, I’m sharing a recipe for baked garlic tilapia resulting from a random fish craving. How expensive is fish right now though, I used to get mine at City Market then someone put me onto Gikomba which is way cheaper if you have the time and are ready to put up with the mud in this rainy season. Where do you get your fish from? Please share with me in the comment section below.
- 2 medium-sized fish – Tilapia
- 2 cloves of garlic
- 3 lime
- black pepper
- fennel seeds
- 2 tablespoons of coconut oil
Prep time – 10 mins
- Scale and gut the fish. Most fishmongers would easily do this for you however it’s recommended you go over it again.
- Remove the fins – personal preference though.
- Wash the fish with running water and pat it dry.
- Squeeze lime juice on the fish and gently rub it in.
- Sprinkle salt and black pepper in and on the fish.
- Stuff the gut with a slice of lime
- Rub the foil paper with coconut oil, sprinkle the fennel seeds and the crushed garlic
- Wrap the fish with the foil, exposing the head.
Cook Time – 30 mins
- Preheat the oven to 180 degrees Celsius
- Bake for 30 mins
- Plate the baked fish, slices of tomato and a piece of lime to garnish
- Add your accompaniments; we had it with ugali and veggies(mchicha, managu & spinach) steamed in milk.
Clean everything the fish has come in contact with lemon to avoid the fish odor