Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, smoked fish(bude/namlumba). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative.
Smoked fish(bude/namlumba) is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Smoked fish(bude/namlumba) is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook smoked fish(bude/namlumba) using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Smoked fish(bude/namlumba):
- Make ready 1 smoked fish
- Prepare 2 ripe tomatoes
- Get 1 red onion
- Get 1 tsp garlic and ginger paste
- Make ready 1 tsp royco powder
- Take 1 cup milk or 1/2 cup ground peanut
- Take to taste Salt
- Make ready 11/2 tbsp oil
The preservation of fish has been an integral part of every seafaring culture. Making your own delicious hot smoked fish is easier than you think. Many recipes call for smoked fish, from soups to salads to main courses. With the knowledge of fish smoking under your belt, you will be able to make these.
Steps to make Smoked fish(bude/namlumba):
- Dip the fish in hot water for 2min then rinse in warm water and ensure it's clean then put it to boil in water that covers it.
- Chop onions and tomatoes. Crush ginger and garlic.
- When all the water has dried, add milk/peanut followed by water.
- Add garlic and ginger paste, tomatoes onions, royco, oil and salt. Stir for a bit then cover.
- After 10min open and press the tomatoes using a wooden spoon, stir a bit and let it cook until done. You can add tenderizer or mshereha(optional)
- Remove and serve while hot with cassava ugali.
Cold smoking is used for salmon, when the fish is to be served raw and for herring (kippers), haddock and other members of the cod group when the fish is to be poached or grilled to serve. Trout can be either hot- or cold- smoked. The fish is prepared (filleted and in some cases, skinned) and then cured. Smoked fish are fish that have been cured by smoking. Foods have been smoked by humans throughout history.
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