Mchuzi wa Samaki na Mboga za Kienyeji
Fish and Indigenous Greens Stew
Yes, with a tweak: confirm with the chef that no high-carb vegetables like potatoes or carrots are added. About 9g net carbs per serving.
What it is
A savory stew featuring fresh fish fillets (e.g., Tilapia, Nile Perch) simmered with a medley of Kenyan indigenous greens (such as sukuma wiki, terere, or sagaa), fresh tomatoes, onions, garlic, and ginger in a light, spiced broth. Served hot without any starchy accompaniments.
Key ingredients
Fresh fish fillets, assorted indigenous greens (collard greens, amaranth leaves, spider plant), tomatoes, red onions, garlic, ginger, green chilies (optional), cooking oil (e.g., sunflower or olive oil), salt, black pepper, fresh cilantro.
How to make it keto
Confirm with the chef that no high-carb vegetables like potatoes or carrots are added. Ensure no flour or cornstarch is used as a thickener in the stew. Request no added sugar in the tomato base.
Watch out for
Restaurants may use high-carb vegetables (potatoes, carrots), add sugar to balance tomato acidity, or use flour/cornstarch as thickeners. Always served without ugali, rice, or chapati.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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