Smoked Fish

Okay, so you have now heard the correct way to prepare matooke with tomatoes.  Smoked fish is often prepared in much the same way and includes pretty much the same ingredients, but fish instead of matooke!

Smoked fish is just really cool looking.  How can you resist something like that?

You need:
1 large smoked fish
3 small onions
4 tomatoes
2 cloves garlic
2 tsp. curry powder
1 tsp. salt
olive oil
pepper

Cut the fish into large pieces and put it into a bowl of water to soak until it gets soft (about the time it takes you to prepare the other ingredients).

Chop up the onions, the garlic, and the tomatoes.

Cook the onions in olive oil.  When they are soft and browned, add the chopped tomato.

After the tomato softens, add the garlic, 2 tsp. curry powder (remember that this is the missing ingredient that makes Ugandan food taste the way it does!), black pepper to taste, and salt (at least 1 tsp.)

Cook until the tomatoes are soft, then add some boiling water (so you don’t cool down the food) and the fish.

Cover and simmer for 15-20 minutes.

And there you have it: authentic smoked fish in tomato sauce, head and all.  Just eat it gingerly so you don't choke on a bone.