Entree: Burundi – Mukeke (Nile perch)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole mukeke (Nile perch), approx. 2.2 lb (1.0 kg) each, scaled, gutted and halved lengthwise if preferred
- 2 tsp (10 g) salt, divided
- 1 tsp (2 g) ground black pepper
- 3 tbsp (45 ml) vegetable oil, plus extra for frying
- 2 medium onions, sliced, approx. 7 oz (200 g)
- 3 cloves garlic, minced, approx. 5/16 oz (9 g)
- 1 inch (2.5 cm) piece fresh ginger, grated, approx. 0.35 oz (10 g)
- 3 medium tomatoes, chopped, approx. 12 oz (350 g)
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 2 hot chilies (scotch bonnet or similar) or 1–2 tsp (5–10 g) fresh chili, chopped, optional
- 1 cup (240 ml) water or light stock
- 2 tbsp (30 ml) lime juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped (optional)

Show original ingredient measurements

- 2 whole mukeke (Nile perch), approx. 2.2 lb (1.0 kg) each, scaled, gutted and halved lengthwise if preferred
- 2 tsp (10 g) salt, divided
- 1 tsp (2 g) ground black pepper
- 3 tbsp (45 ml) vegetable oil, plus extra for frying
- 2 medium onions, sliced, approx. 200 g
- 3 cloves garlic, minced, approx. 9 g
- 1 inch (2.5 cm) piece fresh ginger, grated, approx. 10 g
- 3 medium tomatoes, chopped, approx. 12 oz (350 g)
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 2 hot chilies (scotch bonnet or similar) or 1–2 tsp (5–10 g) fresh chili, chopped, optional
- 1 cup (240 ml) water or light stock
- 2 tbsp (30 ml) lime juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped (optional)

Instructions

1. Season the fish: pat the mukeke dry and rub inside and out with 1½ tsp (7 g) salt and the black pepper; let rest 10–15 minutes. Heat a thin layer of oil in a large heavy skillet over medium‑high heat and fry the fish 4–6 minutes per side (depending on size) until golden and crisp; remove and keep warm on a plate.
2. Make the sauce: in the same pan reduce heat to medium and add 3 tbsp (45 ml) oil if needed. Sauté the sliced onions until soft and translucent, about 5 minutes. Add garlic, ginger and chopped chilies and cook 1 minute until aromatic. Stir in chopped tomatoes and tomato paste, add remaining ½ tsp (3 g) salt and 1 cup (240 ml) water or stock; simmer 8–10 minutes until the sauce thickens and flavors meld.
3. Finish the dish: return the fried mukeke to the pan spooning the tomato‑onion sauce over the fish. Simmer gently 2–4 minutes to meld flavors and warm through. Turn off heat and stir in lime juice and chopped cilantro or parsley if using.
4. Serve whole or portioned with the sauce spooned over the fish; traditionally enjoyed with steamed rice, boiled cassava or fried plantains.