Kenga Broth Recipe: A Traditional and Tasty Dish

Kenga Broth is a traditional recipe that wins over palates with its unique flavor and simple ingredients. This is a complete Kenga Broth recipe, including ingredients, preparation instructions, and a nutritional table so you can recreate this delicious dish at home. If you are looking for an authentic and flavorful recipe, keep reading!

Ingredients for Kenga Broth

To prepare this Kenga Broth recipe, you will need the following ingredients:

• 1 kg of fresh fish (can be tilapia, hake or another fish of your preference)
• 2 liters of water
• 2 large onions, chopped
• 4 crushed garlic cloves
• 2 ripe tomatoes, chopped
• 1 chopped green pepper
• 1 chopped red pepper
• 1 carrot cut into slices
• 1 sweet potato, diced
• 1 cassava cut into pieces
• 1 cup chopped okra
• 1 bunch of chopped fresh coriander
• 1 bunch of chopped parsley
• 2 bay leaves
• 1 tablespoon of palm oil
• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste
• 1 lime (to season the fish)

These ingredients are easy to find and guarantee an incredible flavor for your Kenga Broth recipe.

Kenga Broth Preparation Method

Now that you have separated all the ingredients, let's move on to the preparation method for this Kenga Broth recipe. Follow the steps below to ensure a delicious result:

1. Prepare the fish: Clean the fish thoroughly, remove the scales and entrails. Season with salt, pepper and lemon juice. Set aside for 20 minutes so that the fish absorbs the seasoning.
2. Sauté the seasonings: In a large saucepan, heat the olive oil and palm oil. Add the onion and garlic, sautéing until golden brown. Add the tomatoes, green pepper and red pepper, and cook for a few minutes until the ingredients are soft.
3. Cook the vegetables: Add the carrots, sweet potatoes and cassava to the pan. Stir well so that the vegetables absorb the flavor of the stew.
4. Add water: Place 2 liters of water in the pan and bring to a boil. Add the bay leaves and adjust the salt and pepper to taste.
5. Cook the fish: When the water is boiling, add the seasoned fish and okra. Let it cook over medium heat for approximately 20 minutes, or until the fish is well cooked and the vegetables are soft.
6. Finish with fresh herbs: Turn off the heat and add the chopped cilantro and parsley. Stir gently to incorporate the flavors.
7. Serve hot.: Kenga Broth is ready to be served! Serve with white rice or cassava flour for a complete experience.

Kenga Broth Nutritional Table

For those who are concerned about their health, we have prepared an approximate nutritional table for this Kenga Broth recipe. The values are for a 300g serving:

This Kenga Broth recipe is an excellent option for those looking for a nutritious and balanced meal.

Conclusion

Kenga Broth is a recipe that combines flavor, tradition and nutrition in a single dish. With simple ingredients and an easy preparation method, this recipe is perfect for any occasion, from a family lunch to a special meal for guests.