Stirring the pot: Sudan

In this issue we continue our journey looking for palatable African dishes to share with our readers.

This time we met Sunday Golda who was born in Sudan and lived in Syria before migrating to Australia. She was delighted to share one of her favourite recipes with SALT Magazine – Fried fish and Mosgha, a spiced eggplant and capsicum salad.

The main player in this dish is ‘Tilapia’ – a very popular fish in Africa that is widely accessible in many countries.  In Australia, you mostly find it in the freezer at various Asian or African grocery stores.

Sunday said her cooking style is influenced by both her Sudanese culture as well as her upbringing in Syria.

Indeed it was a family favourite as we were happily greeted by her young son and daughter when we dropped in and they were keen to dig in and eat (after we photographed).

RECIPE

Mosgha & Tilapia Fish

MOSGHA INGREDIENTS

• Red Capsicum
• Green Capsicum
• Eggplant
• Chilli flakes
• Lemon Juice
• Olive Oil
• Red Onion
• Vegeta stock powder
• Salt & peppper to taste

FISH INGREDIENTS

• Talapia fish
• Parsley leaves
• Garlic
• Dill
• Red Onions
• Olive Oil
• Tomato Paste
• Vegeta stock powder
• Lemon Juice
• Salt & Pepper to taste

METHOD

1. Clean and gut fish. Traditionally the head is left but if you would prefer, you can fillet fish to remove head and bones.
2. Season fish with parsley, garlic, dill, diced red onions, tomato paste, vegeta stock powder, lemon juice, salt and pepper. Refrigerate overnight.
3. Remove fish from fridge and coat with plain flour, then fry on both sides using a generous amount of olive oil.
4. To prepare Mosgha, combine capsicum, eggplant, red onion, chilli flakes, lemon juice, vegeta stock powder in a bowl. Season with salt and pepper to taste and coat in a generous amount of oil.
5. Turn ingredients onto a baking tray and bake for 15-20 minutes until the vegetables are soft.
6. Serve with a garden salad and crusty bread!

PHOTOS: By the fabulous Kirstie Mcconell