2 minute read

Feeling Fishy


by Juliet Kennedy
Photo by Bill Muganda

I’ve travelled to a few beaches around the world, and each time I do, I have a realization that our coastline is the best. On one memorable occasion, friends said we should go to the ‘beach’ in the UK. The image in my head could not have been further from the inhospitable, quarry-like beach that had been chosen for a nice brisk walk. We are so lucky in Kenya. We have white beaches, a warm sea and fresh fish straight out of the ocean. We like to go to the slightly unknown beach near Msambweni town, where there are no bars or nightclubs. We unplug and switch off. As the breezes start to blow through shivering palms around mid-morning, we make our way to the beach. Weary fishermen pull their ngalawas through the water, slowly, for the pace at the coast is slow. Their lined faces hint at decades of stories made at sea; of rare and enormous fish, of waves the size of buildings, of colleagues lost at sea, and of raw, salty survival. Between the slap of an octopus being tenderized on the sand, we barter for a lovely fresh fish, its stunning colours rapidly fading with exposure to the air. This beauty will be perfect with my sesame plan, an easy but deliciously flavoursome way to cook fish. Pair it with a simple cucumber salad - I find that in a hot climate there’s nothing better, or more refreshing, than this cooling, tingling, tongue sensation that cuts through the more earthy taste of sesame seeds.


• 2 Parrotfish fillets or any other firm white fish

• A generous knob of butter

• 2 tablespoons of Kampi Kitchen Ginger Chilli Relish

• 300g sesame seeds

• Salt and pepper

Photo by Bill Muganda

Cucumber Salad

1 cucumber

3 tbsp rice wine vinegar

1 tbsp soy sauce

1 tsp sugar

1 clove crushed garlic

1 tsp minced fresh ginger

2 tbsp dhania, chopped

A few sprigs fresh dhania to garnish

Photo by Bill Muganda


1. Start by making your cucumber salad. I like to shave my cucumber into ribbons, but cut it the way you like. Mix all the dressing ingredients together and then pour over the cucumber. Set aside to marinate.

2. Pat the fish fillets dry, and then gently fry in a generous amount of hot butter. Before it’s completely cooked through, remove gently from the frying pan and spread a tablespoon of the ginger chilli relish over the fillet.

3. Roll it in the sesame seeds until the seeds coat the fish all over. Season with salt and pepper. Bang it in the oven for about ten minutes or until the sesame seeds are nice and golden.

4. Remove, garnish with coriander and serve with your cucumber and a crisp glass of Sauvignon Blanc.