East Africa · Soup

Kakamoku (Spiced Fresh Fish and Herb Broth)

Name: Kakamoku (Spiced Fresh Fish and Herb Broth)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Comoros
Ingredients: 700 g firm white fish fillets such as red snapper or kingfish, cut into large steaks; 1 medium unripe green mango, peeled, pitted, and cut into 2cm batons; 2 medium ripe vine tomatoes, roughly chopped; 1 medium red onion, thinly sliced; 4 cloves garlic, crushed; 15 g fresh ginger root, peeled and thinly sliced; 3 whole green bird's eye chilies (pili-pili), pierced with a knife; 1 stalk lemongrass, bruised and knotted; 1 tsp ground turmeric; 1 litre fresh water or light fish stock; 30 ml freshly squeezed lime juice; 15 g fresh coriander leaves, roughly chopped; fine sea salt, to taste

A light and fiery Anjouanese fisherman broth of wild-caught fish steeped with green mango, tomatoes, and crushed chilies.

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comorianseafoodfish-soupanjouanquick-meal

The story

Originating among the artisanal fishing communities of Ndzuwani (Anjouan), Kakamoku is traditionally prepared right along the volcanic rocky shorelines after the dawn catch. The broth relies on the delicate infusion of fresh sea fish balanced against the tart astringency of unripe green mango and fresh lime juice. Unlike heavy coconut soups of the archipelago, Kakamoku is prized for its clean, palate-cleansing heat derived from bruised bird's eye chilies and crushed wild herbs.

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