Ingredients
- 2 whole tilapia (about 800 g–1 kg total), gutted
- Juice of 2 lemons
- 3 garlic cloves
- 2 tbsp oil
- Salt, pepper, pili-pili
- 1 onion, sliced into rings
- Bugali to serve (see bugali page)
Method
- 01 Score the tilapia; rub with lemon, garlic, salt, pepper and chili. Rest 15 minutes.
- 02 Oil and grill or pan-fry 8–12 minutes per side depending on thickness.
- 03 Quickly fry onion rings separately, optional.
- 04 Make the bugali while the fish cooks.
- 05 Serve the fish on or beside the bugali, onions and lemon on the side.
Tilapia + bugali: a lakeside plate when the market has fresh fish. Less “long sauce” than [fish moambe](/en/recettes/poisson-moambe/); more direct than [ndagala](/en/recettes/ndagala-tomates/). For the paste alone: [bugali](/en/recettes/bugali-kivu/).
In the same spirit
Other recipes close by territory or by gesture.
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Bugali
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