SAMAKI Recipe

Prepare the Fish

Clean and scale the fish thoroughly. Pat dry with paper towels.

Season the Fish

In a bowl, mix flour, salt, and black pepper. Dredge the fish in the flour mixture, ensuring it is well coated.

Fry the Fish

In a large frying pan, heat oil over medium-high heat. Once hot, carefully add the fish and fry for about 5-7 minutes on each side, until golden and crispy. Remove and drain on paper towels.

Sauté the Onions

In a skillet, heat vegetable oil over medium heat. Add sliced onions and sauté until soft and translucent. Stir in lemon juice and chopped cilantro, and set aside.

Prepare the Salad

In a large bowl, combine fresh corn, diced red bell pepper, diced red onion, lime juice, salt, and black pepper. Toss gently and garnish with fresh cilantro.

Prepare the Plantains

Peel the plantains and slice them diagonally into thick pieces.

Fry the Plantains

In a separate frying pan, heat oil over medium heat. Add plantain slices and fry until golden brown on both sides. Remove and drain on paper towels.

Cook the Beans

In a pot, combine yellow beans and water. Bring to a boil, then reduce heat and simmer until beans are tender, about 45 minutes.

Sauté Aromatics

In a separate skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.

Combine and Season

Add the sautéed onion and garlic to the cooked beans. Season with salt, black pepper, and cumin. Stir well and simmer for an additional 10 minutes.

Prepare the Rice

In a saucepan, combine basmati rice, coconut milk, water, salt, and spices. Bring to a boil.

Cook the Rice

Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is cooked and liquid is absorbed. Fluff with a fork before serving.