The Contemporary African Kitchen is one of the few books that covers Africa in all its diversity, with recipes from 33 of Africa’s most important chefs, curated by James Beard Award-winning chef and former opera singer Alexander Smalls with Dine Diaspora CEO Nina Oduro. This recipe from Clara Kapelembe Bwali is a special-occasion dish using fish from Lake Tanganyika and the hardy green rape, but mackerel and collards make good substitutions.
Buka Fish with Rape
Excerpted from The Contemporary African Kitchen © 2024 by Alexander Smalls and Nina Oduro. Reproduced by permission of Phaidon. All rights reserved.
Ingredients For the Fish: 1/4 cup lemon juice 6 cloves garlic, crushed 12 whole buka fish, gutted and cleaned by your fishmonger* Vegetable oil, as needed for deep-frying Lemon wedges, to serve
*Instead of buka fish, you can substitute 12 whole Pacific saury (aka mackerel pike), 6 whole mackerel or 6 whole jack mackerel, adjusting quantities if your whole fish are particularly large or small.
For the Greens: 1/4 cup vegetable oil 1/4 cup diced onion 1 cup diced tomato 3 cups rape (can substitute young collard greens) Instructions
Combine the lemon juice,
This Article was originally published on Wine Enthusiast
