This week, we will make some delicious tuna steak over a bed of mchicha which is also known as the Swahili spinach. It is a soft green leafy vegetable that is popular at the Coast. It is usually cooked in coconut cream or just sautéd in onions and garlic. It is super delicious, nutritious and easy to cook.
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What you will need:
- 500g tuna steaks
- 1/2 teaspoon garlic-ginger paste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Juice of 1 lemon
- 1 bunch mchicha
- 1 teaspoon curry powder
- 2 tomatoes diced
- 100g coconut cream
- Salt to taste
- 1 tablespoon oil
- Coriander for garnishing
What to do:
Marinate the tuna steaks for one hour in a mixture of paprika, black pepper, garlic ginger paste, salt and some lemon juice. Make sure the marinade covers the fish well.
After marinating, pan sear the fish over medium heat for about two minutes each side until golden brown.
Using a different pan, add in some oil, garlic-ginger paste, tomatoes and toss up until cooked. Add the shredded mchicha and continue to cook until it softens, add some salt, curry powder and finally add in the coconut cream.
Give it a good toss and cook until the cream is thick. Serve the mchicha together with tuna steaks as a meal on its own or with some accompaniment.
Images: Chef Ali Mandhry
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