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Omena (small fried fish): recipe illustration
Fish & seafood

Omena (small fried fish)

Omena are tiny fish from Lake Victoria, fried whole with onion and tomato. Crisp and flavourful, they are much loved as an accompaniment to ugali.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

202 kcal per serving

Protein
7.2 g
Carbohydrates
14 g
of which sugars
7.9 g
Fat
11.1 g
of which saturated fat
1.4 g
Fiber
8.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. If the fish are dried, soak them for 10 minutes in warm water, then drain.
  2. Slice the onions, dice the tomatoes finely and crush the garlic.
  3. Heat the oil in a frying pan and fry the onions for 5 minutes until golden.
  4. Add the garlic and tomatoes and cook for 5 minutes to make a small sauce.
  5. Stir in the fish and paprika, then sauté over medium heat for 5 to 6 minutes.
  6. Add a light pinch of salt, then serve hot with ugali.

Variations and tips

Crispy version. Fry the fish on their own in oil first until crisp, then add the onions and tomato.

With what's easy to find. Omena can be replaced with drained tinned sardines or anchovies, using less salt.

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Original Ecomely recipe.