By Jovita Mirembe
Nile perch is a delicious dish for many people.
Geofrey Tumukunde, the Sous chef at Eureka Palace Hotel Ntinda, says there are many ways to prepare the dish.
He says that smoking the Nile perch is one of the ways it can be prepared.
Here is how to prepare a smoked Nile perch.
Ingredients
– Fresh Nile perch
-Pound/grind groundnut/peanut
-Onions
-Spring onions
-Garlic cloves grated
-Black peppers
-Water
-Salt to taste
Procedure
– Chop the Nile perch into the desired pieces or leave it as a whole fish
– Boil water in a saucepan to about 100 degrees centigrade
– Chop both the spring and ordinary onions and add them into the boiling water
– Grate the garlic cloves
-Dip in the groundnut/peanut paste
-Add in salt and pepper to taste
– Add the grated garlic cloves
-Stir well so that it doesn’t stick on the saucepan
-Add in the chopped fish and stir gently
-Simmer the sauce on the fish until it is ready and fully coated with the sauce but not smashed while smoking it, change it in positions while it’s on fire for about 10-15minutes
– It’s now ready to serve with any food of your choice or kachumbali
Benefits of eating Nile perch fish
Tumukunde says that Nile perch is known to boost heart health because of its high content of omega-3 fatty acids.
He said that this type of fish is high in protein, low-fat food, and has a moist, and medium-firm texture.
LEAD PHOTO CAPTION: Whole seasoned smoked Nile perch. Photo by Jovita Mirembe
