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Dagaa Omena Recipe
This delicious Kenyan pan-fried omena (dagaa) fish stew with lemon is bursting with so much flavour and is definitely guaranteed to stand out every time you make it!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 135 kcal
Course:
Lunch , Dinner
Cuisine:
African
Ingredients
- 2 cups dried omena fish
- 2-3 small jugs hot water (or more, depending on how dirty your omena is)
- 3-5 tablespoon cooking oil (plus a third a cup to briefly fry the omena)
- 1 medium-sized onion (chopped)
- 2 small cloves garlic (finely minced or crushed)
- 3 medium-sized tomatoes (finely diced or blended)
- 1½ teaspoon tomato paste
- 1 medium-sized bell pepper (pili pili hoho)
- 1 small diced chilli pepper or dried chili flakes (optional)
- 1 teaspoon curry powder
- ¾ teaspoon salt (or more to taste)
- ⅓ cup water (optional - for the stew)
- one small bunch of coriander (cilantro) (chopped, leaves and stems separated)
- ½ small lemon
Instructions
- Place your omena on a kitchen tray and run your fingers through it, to check for stones, and any other unwanted debris such as shells.
- Use hot water to rinse your omena until clean. Next, using two cups of water, boil or soak your fish covered, for 10 minutes (see notes). Add more water if needed.
- Using a sieve, drain the water and set the fish aside. In a pot or pan, heat oil under high heat. Add the sieved omena (dagaa) and fry for about 5 minutes, or until most of the liquid has dried up, stirring from time to time. Once done, set it aside in a bowl and prepare the stew.
- Using the same pot or pan, heat oil under medium heat then fry the onion until golden brown. Add the garlic and cook until fragrant. Next, add the coriander stems, curry powder, salt, chilli pepper or dried flakes, then stir to combine.
- Add the tomatoes and tomato paste, stir, cover and allow the tomatoes to cook for about 10 minutes or until most of the water has evaporated and the tomatoes have softened.
- Stir in the fried omena and bell pepper. Add a third cup of water or more as preferred, if you like your omena to have the consistency of a stew. You can also use milk or coconut milk, instead of water. Cover, and allow it to simmer for a further 5 minutes.
- Once cooked, drizzle some lemon juice on top, and garnish with some chopped coriander (cilantro). Serve hot, with some ugali.
Cup of Yum
Notes
- You can choose to boil or soak the omena in hot water before frying. Just bear in mind that boiled omena will generally turn out softer than the soaked one. Use the soaking method if you prefer your fish crunchy.
- add more water for more sauce, but not too much as it may turn out watery and not tasty.
- add some oil, a little at a time, if your pan feels too dry.
- use regular milk, coconut milk, or cream instead of water, for a creamy taste.
Nutrition Information
Calories
135kcal
(7%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
0mg
(0%)
Sodium
456mg
(19%)
Potassium
355mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
914IU
(18%)
Vitamin C
39mg
(43%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 456mg | 19% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 914IU | 18% |
| Vitamin C | 39mg | 43% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.