Mudfish (Kamongo) Coconut Stew

Kamongo in Coconut Stew: A Culinary Crossroads

Bold, coastal-meets-lake flavors—a heritage recipe that bridges Kenya’s inland waters with the Indian Ocean’s spice routes. Kamongo (mudfish) is prized for its earthy depth, and when paired with coconut milk, it transforms into a dish that is both comforting and celebratory.

This stew captures Kenya on a plate: grounded, layered, and full of culinary history.

THE RECIPE

Viungo

  • 1 whole mudfish, cleaned and cut into pieces
  • Kitunguu 1, kilichokatwa vizuri
  • Nyanya 2 zilizoiva, zilizokatwa
  • 1 cup coconut milk
  • 2 karafuu vitunguu, kusaga
  • 1 tsp curry powder
  • Salt and oil, to taste
Optional Add-ins
  • Fresh chili, for heat
  • Coriander leaves, for garnish
  • A squeeze of lime, for brightness
  • 1 tsp grated ginger, for warmth
  • A handful of sukuma wiki (collard greens), for a rustic touch
  • Toasted coconut flakes, for texture

Mbinu

1. Prepare the fish Lightly fry mudfish pieces until firm and golden. Remove and set aside.
2. Build the base In the same pan, sauté onions, garlic, and (optional) ginger until soft and fragrant.
3. Add spice and tomato Stir in tomatoes and curry powder, cooking down to form a rich, aromatic base.
4. Simmer with coconut milk Pour in coconut milk and gently simmer, allowing the sauce to thicken slightly.
5. Finish the stew Return fish to the pan and cook for 10 minutes, letting flavors meld.
6. Final flourish Just before serving, add lime juice, fresh coriander, and (optional) toasted coconut flakes for brightness and crunch.

Serve with: Steamed rice, cassava, or ugali for a complete, authentic Kenyan meal.

Flavor Profile

Rich, earthy, and deeply satisfying. The mudfish brings a grounded lake flavor, while the coconut milk adds creamy coastal indulgence. Together, they create a dish that is vibrant, balanced, and deeply Kenyan.

Pro Tip: A sprinkle of fresh coriander or a squeeze of lime just before serving brightens the dish and enhances its layered flavors.

From Lake to Coast

Mudfish is a staple in lakeside communities, while coconut milk is emblematic of Kenya’s coastal cuisine. When they meet in one pot, this stew becomes a symbol of Kenya’s culinary crossroads: inland resilience meets coastal indulgence.

Enjoying this dish is more than eating—it is tasting heritage, celebrating local ingredients, and savoring the stories of communities that bring these flavors to life.

Machapisho yanayohusiana