Fish Heads

Chitunguza also known as the African horned melon. This is such an exciting recipe to make because fish heads consist of extra tender meat and have soft pieces of cartilage that are delicious and packed with nutrients.

Prepare the Fish heads:

Remove the gills and cut through the head and open in half.

Brush the heads with the oil mixed with crushed garlic

Season with salt and drizzle with a small oil

The heads in the oven for about 25 minutes, 180 degrees Celsius until the fish is cooked and slightly crispy

Chitungunza or African horned melon salad:

Peel off the skin of the Chitungunza melon or you can use cucumber as an alternative.

Cut 1 African Horned Melon, 1 Tomato and 1 onion in cubes

Place everything into a bowl, and add a handful of chopped of Red Cabbage.

In a separate bowl Squeeze 3 whole Limes, 2 Tablespoons of honey and pinch of salt and pepper. Give it a mix.

Pour the citrus juice in to your mix of Chitunguza salad.

Take Fish heads out of the oven and carefully place them on a plate top with Salad over the Fish heads,

Garnish with some Lime, and enjoy.

Ingredients

6 Yalelo Fish heads
4 garlic cloves
1 Chitunguza/ cucumber
Vegetable oil
Red Cabbage
1 Tomato
1 Onion
3 Limes

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