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Samaki wa Ku-anika (Sun-Dried Salted Fish in Turmeric-Tomato Sauce)
Tender desalted fish simmered in a golden, fragrant turmeric and tomato coconut broth.
The story
Hailing from the coastal fishing settlements across Ngazidja and Mohéli, this dish is traditionally prepared during the windy kaskazi monsoon season when rough seas prevent fishermen from venturing out. Families rely on fish salted and dried on palm-frond racks in the tropical sun to provide concentrated ocean umami. A culinary nuance of this preparation is the gentle blanching required to wash out surface brine while retaining the cured core, which naturally seasons the turmeric reduction without need for added salt.
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