Hearty Fish Stew with Soft Ugali

1.Prepare the Ugali: Bring 2 cups of water and a pinch of salt to a boil in a medium saucepan. Gradually whisk in the cornmeal, starting with about half a cup, until it forms a smooth, thick paste. Continue adding cornmeal, whisking vigorously, until the mixture is very thick. Reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally, until the ugali is firm and cooked through. If it becomes too stiff, add a splash more boiling water.

2.While the ugali is cooking, start the fish stew. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

3.Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

4.Stir in the chopped red and green bell peppers and cook for 5 minutes until they begin to soften.

5.Pour in the canned chopped tomatoes and fish stock (or water). Add the smoked paprika, turmeric powder, and cayenne pepper (if using). Season with salt and black pepper.

6.Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, allowing the flavors to meld.

7.Gently add the fish chunks to the simmering stew. Ensure the fish is submerged in the liquid. Cover and cook for another 5-8 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.

8.Taste and adjust seasoning if necessary.

9.To serve, spoon a generous portion of the soft ugali onto each plate. Ladle the hot fish stew over and around the ugali. Garnish with fresh chopped cilantro or parsley.