Kenyan-Style Ugali Pilaf Bouillabaisse
A comforting French-inspired bouillabaisse with Kenyan flair, featuring the traditional cornmeal staple ugali. This hearty pilaf is filled with the rich flavors of the Mediterranean and the warmth of East Africa.
Ingredients
- ●1 tsp Flaky Sea SaltHarsh salt to balance flavors
- ●1 cup UgaliTraditional Kenyan cornmeal
- ●1 cup Pilaf RiceMiddle Eastern-style rice
- ●3 tbsp Olive OilRich, fruity oil for sautéing
- ●1 medium OnionSweet, caramelized onion flavor
- ●3 cloves GarlicPungent, aromatic flavor
- ●2 medium TomatoTangy, juicy tomato flavor
- ●4 cups Fish BrothRich, fishy broth for bouillabaisse
- ●1 bulb FennelAnise-flavored bulb for added depth
- ●1 medium LeekMild, oniony flavor
- ●1/4 cup CapersTangy, pickled caper flavor
- ●1/4 cup ParsleyFresh, herbal flavor
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the onion and sauté until caramelized, about 20 minutes.
- 3
Add the garlic and sauté for 1 minute.
- 4
Add the tomato and sauté until tender, about 10 minutes.
- 5
Add the fish broth, fennel, and leek. Bring to a boil and simmer for 20 minutes.
- 6
Stir in the capers and parsley. Season with flaky sea salt to taste.
- 7
Cook the ugali according to package instructions. Fluff with a fork.
- 8
To assemble the bouillabaisse, place a scoop of cooked ugali in the bottom of a bowl.
- 9
Spoon the pilaf mixture over the ugali. Serve hot, garnished with additional parsley if desired.
- 10
Serve with crusty bread on the side for dipping in the broth.