Samaki wa Kupaka wa Mombasa (Swahili Coast Charcoal-Grilled Fish in Tamarind-Coconut Cream) – Authentic Kenya Recipe
Mombasa Old Town masterpiece: char-grilled fish bathed in a golden turmeric, tamarind, and coconut reduction.
- Country of Origin
- 🇰🇪 Kenya (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Red snapper or tilapia fillets, Steamed coconut rice, Lime wedges, Thick coconut cream, Tangy tamarind pulp
Ingredients for Samaki wa Kupaka wa Mombasa (Swahili Coast Charcoal-Grilled Fish in Tamarind-Coconut Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper or tilapia fillets, prepped into bite-sized pieces
- 1.5 cups steamed coconut rice, washed and trimmed
- 1 cup lime wedges
- 1 medium onion and 3 cloves garlic, finely minced with thick coconut cream
- 1.5 tbsp traditional Kenya seasoning (tangy tamarind pulp, turmeric, garlic, ginger, green chili, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together thick coconut cream, tangy tamarind pulp, turmeric, garlic, ginger, green chili, cilantro, cooking oil, and sea salt in a bowl to form a fragrant Kenya marinade.
- Coat red snapper or tilapia fillets and steamed coconut rice thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear red snapper or tilapia fillets and steamed coconut rice for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with lime wedges, and serve immediately.