Kenyan

Samaki wa Kupaka

“A Swahili-coast specialty of whole fish marinated and charcoal-grilled, then coated and finished in a tangy, spiced coconut sauce. The fish is smoky at the edges and silky beneath a glossy, lime-and-coconut glaze.”

Medium25 min

Where it comes from

Samaki wa kupaka is the signature fish of coastal Kenya — Mombasa, Lamu, on to Zanzibar — grilled then smeared with a thick coconut-tamarind sauce. Its Swahili name means 'fish that is smeared', and the rich coastal sauce is the point.

On the plate

The skin crackles with charcoal smoke, then gives way to flaky, moist flesh cloaked in a bright orange coconut sauce. Tamarind and lime cut the richness with a clean sourness, while ginger and chilli leave a gentle warmth.

How it works

Grilling sets a firm, flavorful crust and renders surface moisture, so the porous flesh then drinks up the acidic coconut sauce when gently reheated.

Variations

Made with red snapper, tilapia or kingfish; some cooks omit tamarind, others add green mango or extra chilli.

On the Palate

Ingredients

Serves 4

1 large (snapper or tilapia)Fish

How it's made

8 steps · Show ↓

35 min active · 30 min waiting

1
10 min
Make deep slits in a whole fish and rub with a paste of garlic, ginger, chilli, lime and salt.
2
30 min
Let the fish marinate for about 30 minutes so the flavours penetrate.
3
12 min
Grill the fish over charcoal or under a broiler until just cooked and lightly charred.
4
6 min
Meanwhile saute onion, garlic and ginger, then add curry powder, turmeric and tomato.
5
8 min
Pour in coconut milk and a little tamarind or lime, and simmer into a thick, tangy sauce.
6
3 min
Spoon and spread (paka) the sauce generously over both sides of the grilled fish.
7
4 min
Return the coated fish to low heat briefly so it absorbs the sauce.
8
2 min
Garnish with fresh coriander and serve with coconut rice or chapati.