samaki wa kupaka



  • Whole firm fish, cleaned, scaled and prepared for barbecueing, slashed along either side and the whole of the surface and cavities covered with a paste of ground ginger, garlic, chilli pepper and salt and left for two hours. The fish is then half cooked on the grill (or in the oven) then basted with a previously made sauce of coconut milk, tamarind, curry powder, salt and cayenne pepper each time it is turned over until cooked.