Nairobi, Kenya | By Michael Wandati | Omena, also known as silverfish, is a popular delicacy in many East African countries, particularly in Kenya and Uganda.
Known for its rich flavour and nutritional benefits, Omena is an excellent source of protein and essential omega-3 fatty acids.
Cooking Omena can be simple, but mastering the art requires careful attention to detail to ensure it turns out flavorful, tender, and free from the bitter aftertaste it can sometimes have.
Below is a step-by-step guide to preparing delicious Omena like a professional.
Ingredients:
- 250g dried Omena (silverfish)
- 1 large onion (finely chopped)
- 2 tomatoes (chopped)
- 1 green bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons vegetable oil or sunflower oil
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- Salt to taste
- 1 lemon (optional)
- Fresh coriander or parsley for garnish
- 1 cup of water
Step 1: Preparing the Omena
To ensure that the Omena has no bitterness or fishy smell, start by thoroughly cleaning it.
- Rinse the Omena: Place the dried Omena in a sieve or bowl and rinse it under cold water. Rinse several times until the water runs clear. This removes dirt and any unwanted residue.
- Soak the Omena: To soften it and further remove the strong fishy taste, soak the Omena in warm water for about 10-15 minutes. You can also squeeze a lemon into the water during soaking to reduce the fishy odor.
Step 2: Blanching the Omena
Blanching helps to eliminate any remaining bitterness and makes the Omena easier to cook.
- Boil water in a pot: Once the water reaches a rolling boil, add the soaked Omena and blanch for 3-5 minutes. After blanching, drain the Omena and set it aside to cool.
Step 3: Frying the Omena
Frying is the key step that gives Omena its rich, crispy flavor.
- Heat the oil: In a large frying pan or wok, heat two tablespoons of oil over medium heat.
- Fry the Omena: Once the oil is hot, add the drained Omena and fry for 5-7 minutes, stirring occasionally until golden brown and crispy. Remove from the pan and set aside.
Step 4: Preparing the Sauce
A well-made sauce enhances the flavor of Omena and makes it more enjoyable to eat.
- Sauté the onions: In the same pan, add a little more oil if needed, and sauté the chopped onions until they turn golden brown.
- Add garlic and ginger: Add the minced garlic and grated ginger to the onions and cook for another 2 minutes, stirring to avoid burning.
- Add spices: Stir in the turmeric and curry powder and allow the spices to cook for a minute or two until they release their aroma.
- Add tomatoes and bell pepper: Add the chopped tomatoes and bell pepper, and cook until the tomatoes soften into a thick paste. You can add a little water to prevent the mixture from drying out.
Step 5: Combining the Omena with the sauce
Now it’s time to bring the dish together.
- Add the Omena: Return the fried Omena to the pan with the sauce. Stir well to ensure the fish is evenly coated in the sauce.
- Simmer: Add about 1 cup of water to the mixture, lower the heat, and let it simmer for 10-15 minutes. This allows the Omena to absorb the flavors from the sauce and become tender.
Step 6: Final adjustments
- Season to taste: Add salt to taste and adjust any seasonings as desired. If the sauce becomes too thick, you can add a little more water to achieve the desired consistency.
- Garnish: Finish by garnishing the dish with freshly chopped coriander or parsley for a fresh burst of flavor.
Step 7: Serving the Omena
Omena can be served with a variety of side dishes, depending on personal preference. Traditionally, it is enjoyed with ugali (a maize flour porridge) or rice.
Also Read: Silverfish prices high in Gulu despite increased supply
You can also pair it with chapati or serve it alongside sautéed vegetables or greens like sukuma wiki (collard greens) for a balanced meal.
Cooking tips for professional results:
- Use fresh ingredients: Fresh garlic, ginger, and tomatoes bring out the best flavors in the dish. Avoid using processed or canned alternatives where possible.
- Control heat: Omena can burn easily when frying, so keep the heat at medium and stir occasionally to prevent sticking.
- Experiment with flavors: You can enhance the dish further by adding a touch of coconut milk or cream for a richer sauce, or try using paprika or chili powder for extra heat.
When cooked professionally, Omena is a delicious and nutritious dish that is both satisfying and flavorful.
By following the steps outlined above, you can prepare Omena that is crispy on the outside, tender on the inside, and full of rich, aromatic flavors.
Whether served for lunch or dinner, this East African staple is sure to impress.
