MAI CHAIBVA – Kariba Bream recipe

KARIBA bream fish, also known as tilapia, is available in abundance in Zimbabwe and can be cooked in a simple way that gives it great taste. When cooked incorrectly, fish can often be bland and have a chewy texture when overcooked.

Fish dishes go well with lemon juice, and this week I give you my mother’s simple and delicious recipe using Nando’s Lemon & Herb Peri-Peri Sauce. Nando’s, which has been operating in Zimbabwe for 20 years, sell their sauces for home cooking in their stores and supermarkets, and here is how you can use them to cook tilapia fillets.

Ingredients: (Serves 4)

2kg lake harvest, Kariba bream fillets with skin-on;

Nando’s lemon and herb peri-peri sauce;

One medium-sized lemon;

Extra virgin olive oil;

Pinch of salt;

Cooking instructions

1. Spray non-stick spray on the base of a pan with a lid and add a thin layer of olive oil on a low heat setting (2–3) or a low flame setting for gas cooking.

2. Put the fillets, with the skin faced up, on the base of the pan when the oil is heated.

3. Season with salt, squeeze half a lemon on the fillets, drizzle about a tablespoon of Nando’s Sauce and close the pan.

4. Cook on low heat for approximately 10 minutes until the fish fillets are soft and excess water has reduced in the pan.

5. Gently remove with spatula.

Serve the fish immediately with your favourite starch and choice of vegetables. For extra bite, you can add chopped, fresh chillies.


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