Smoked fish(bude/namlumba)

Dip the fish in hot water for 2min then rinse in warm water and ensure it's clean then put it to boil in water that covers it.

Chop onions and tomatoes. Crush ginger and garlic.

When all the water has dried, add milk/peanut followed by water.

Add garlic and ginger paste, tomatoes onions, royco, oil and salt. Stir for a bit then cover.

After 10min open and press the tomatoes using a wooden spoon, stir a bit and let it cook until done. You can add tenderizer or mshereha(optional)

Remove and serve while hot with cassava ugali.