Kenyan-style Ajoarriero

Ingredients

In this Kenyan adaptation of Ajoarriero, we incorporate Kenyan spices and ingredients to infuse the dish with the flavors of the region. The original Spanish dish typically uses salt cod, but we substitute it with locally available fish fillets, such as tilapia or Nile perch. Additionally, we enhance the spiciness of the stew by adding Kenyan chili peppers, such as pili pili or bird's eye chili. The use of Kenyan tomatoes and potatoes further adds to the unique taste and texture of this fusion dish. We alse have the original recipe for Ajoarriero, so you can check it out.

• 500g (1.1 lb) fish fillets (tilapia or Nile perch), cut into chunks 500g (1.1 lb) fish fillets (tilapia or Nile perch), cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 Kenyan chili peppers (pili pili or bird's eye chili), finely chopped 2 Kenyan chili peppers (pili pili or bird's eye chili), finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Stir in the diced tomatoes, cubed potatoes, diced bell peppers, and chopped chili peppers. Cook for 5 minutes, until the vegetables start to soften.
4. 4.
   Add the fish fillets to the pot and sprinkle with ground cumin, paprika, turmeric, salt, and black pepper. Gently mix everything together.
5. 5.
   Pour in the fish or vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the fish is cooked through and the potatoes are tender.
6. 6.
   Once cooked, remove the pot from heat and let it rest for a few minutes.
7. 7.
   Serve the Kenyan-style Ajoarriero hot, garnished with fresh cilantro. Enjoy with rice or crusty bread.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If tilapia or Nile perch is not available, you can use any firm white fish as a substitute.
• Kenyan chili peppers — Adjust the amount of chili peppers according to your spice preference. If you prefer a milder version, remove the seeds before chopping.
• Potatoes — Cut the potatoes into evenly sized cubes to ensure they cook uniformly.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the stew before serving.
• If you prefer a thicker stew, you can mash some of the cooked potatoes and mix them back into the stew.
• Feel free to add other vegetables like carrots or peas to the stew for added color and nutrition.
• If you enjoy heat, you can add more chili peppers or sprinkle some chili flakes on top.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Kenyan-style Ajoarriero hot, accompanied by steamed rice or crusty bread. The stew can be enjoyed as a standalone meal or paired with a fresh green salad for a complete and satisfying dining experience.

Presentation advice

Garnish the Kenyan-style Ajoarriero with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl, allowing the vibrant colors of the stew to shine through. Pair it with a side of steamed rice or a slice of crusty bread for a visually appealing presentation.