👨‍🍳 تعليمات

1. 1

   Pat the tilapia dry with paper towels. Score both sides of the fish with a few diagonal cuts. Season generously inside and out with salt and pepper. Squeeze lemon juice over the fish.

   💡 نصائح احترافية: Scoring helps the fish cook evenly and absorb flavors.
2. 2

   Heat 2 tablespoons of oil or butter in a large skillet over medium-high heat. Carefully place the tilapia in the hot skillet and cook for 5-7 minutes per side, until golden brown and cooked through. Remove fish from skillet and set aside.

   ⏱️ 15 minutes

   💡 نصائح احترافية: Avoid overcrowding the pan; cook fish in batches if necessary.
3. 3

   While the fish is cooking, prepare the ugali. Bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the maize flour, starting with about 1 cup, until smooth. Continue adding flour and whisking until a thick, stiff porridge forms.

4. 4

   Reduce heat to low, cover, and cook the ugali for about 15-20 minutes, stirring occasionally with a wooden spoon to prevent sticking. Add more water if it becomes too stiff, or more flour if too soft.

   ⏱️ 20 minutes
5. 5

   In the same skillet used for the fish (or a separate one), heat the remaining 2 tablespoons of oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

   ⏱️ 5 minutes
6. 6

   Add minced garlic and chopped tomatoes (if using) to the skillet. Cook for another 2-3 minutes until tomatoes begin to break down.

   ⏱️ 3 minutes
7. 7

   Add the chopped spinach or kale to the skillet. Cook, stirring, until the greens are wilted, about 5-7 minutes. Season with salt and pepper to taste.

   ⏱️ 7 minutes
8. 8

   Serve the pan-fried tilapia alongside the ugali and sautéed greens. Squeeze fresh lemon juice over the fish before eating.

   💡 نصائح احترافية: A common way to eat ugali is to break off a piece with your fingers, form it into a ball, and use it to scoop up the fish and greens.