Tanzania, Fred Uisso, Barbecue mackerel
Chef Fred Uisso is Tanzanian, Africa’s Master Chef and multi-international award-winning chef: Africa Chef Champion in 2015, World Chef Champions no. 4 in 2016 in Alabama, Global Chef Champion no. 2 in 2018, Monaco.
He is a core value and a centre of attraction on all food cooking shows, product ambassadorship and branding events.
His flashback is what inspire the majority of food lovers.
Apart from the winning awards, Chef Uisso currently runs a very famous and most loved TV cooking show known as Masapta Sapta whereby he travels around the country searching for the recipes of the Tanzanian ancestors, region by region, tribe by tribe. He is also a food and cookery columnist in the national flag carrier (Air Tanzania) In-flight Magazine.
Chef Uisso also owns a self-styled restaurant in Dar es Salaam, known as Afrikando, very famous for tasty food. Visit Instagram “clubafrikando”.
TANZANIA GASTRONOMY MUSTS
Pilau
Crispy jacket potatoes
Fried plantains
Utumbo stew
(Goat/cow intestine)
Flame grilled chicken
Barbecue mackerel
INGREDIENTS
Chef Fred’s mackerel recipe is simple and straight. The secret to its success is it preserves all the nutrients whole remaining soft and tasty.
- 200 g mackerel
- 1 teaspoon Chinese soy sauce, white vinegar and grated yellow turmeric ginger
- 2 cloves garlic (granted)
- Pepper and salt
- 1 fresh lemon or lime
- 1 tablespoon olive or sunflower oil
STEP BY STEP
- Pour all ingredients in a bowl and mix thoroughly to make the seasoning sauce.
- Make small slits on either side of the fish to enable easy penetration of seasoning sauce.
- Take a soft brush and apply one brush of seasoning sauce all over the fish.
- Put the fish on a charcoal or electric grill and keep on turning until the seasoning sauce begins to crisp.
- Apply another brush of seasoning sauce and repeat number 4 until cooked as you want.
- Serve with fresh salad or sweet potatoes.
- There you go… a dish to steal your heart.