A fish and rice recipe that originated in Tanzania, East Africa and serves eight. Many recipes in Tanzaniasuch as this one were widely influenced by German missionaries many years ago.


4 large tomatoes (sliced)

2 green peppers (sliced)

2 onions (chopped)

2 cups water

juice and peel of 1 lemon

1 tablespoon salt

1 tablespoon pepper

cup vegetable oil

2 bay leaves

4 lbs. red snapper or halibut

1 cup flour

 4 cups raw rice (cook rice as per directions on package)


Cook the following in a large saucepan over moderate heat for 25 minutes: tomatoes, green pepper, onions, lemon juice, lemon peel, salt, pepper, water, oil, and bay leaves.

Cut fish into 4-oz. pieces and rub with salt and pepper. Dip in flour. Brown in ” hot oil until brown and tender. Serve as follows: Place cooked rice on a large platter. Place fish on top of rice and pour sauce over everything.


Serves 8.


country : Tanzania

course : fish dish


source : African Cookery / Annette Merson