Introduction

The Nile perch (Lates niloticus), also known as the African Goliath perch or the Victoria perch, is a species of freshwater fish in family Latidae. It is widespread throughout much of the Afrotropical realm, being native to the Congo, Nile, Senegal, Niger, Lake Chad, Volta, Lake Turkana and other river basins. It also occurs in the brackish waters. The Nile perch is a fish of substantial economic and food-security importance in East Africa.

In Kenya the fish is called Mbuta, in Tanzania Sangara and Uganda Empuuta although the fish was introduced to Lake Victoria (Africa) in 1950s and early 1960s, where it destroyed 350 native species of fish through predation and competition for food. Nile perch are carnivores, they consume zooplanktons, shrimps, clamps, snails and insects and they are sometimes cannibals.

Lake Victoria perch has large fillets and a meaty texture. The fish has a moderate taste, and when cooked it has flesh is juicy and medium firm. Nile perch from Lake Victoria is high in Omega-3 fatty acids, which are good for your health. The raw meat has a reddish flesh-toned hue, due to thin skinning but it cooks to a brilliant white color, while rancidity is indicated by yellowing of the flesh.

Nutritional Value

Nile perch is high in vitamins A, E and an equally fair concentration of Omega-3 fatty acids. Omega-3 has positive effects on arthritis, asthma, and improve brain development and eyes tissues.

NILE PERCH(MBUTA) SALAD PLATE ON A HOT WEATHER DAY.

• Grilled Mbuta – on a plate of salad
• Main course on a perfect hot day.
• 100 grams Mbuta fillet
• 2 ears fresh corn
• 3 tablespoons olive oil
• 100 grams Mbuta fillet
• Sea salt
• Freshly ground pepper
• Butter for brushing
• Lettuce or mixed baby greens
• 1 Fennel bulb or dill
• 1\2 Red onion cut into thin wedges
• Cherry tomatoes
• 1\4cup minced fresh parsley

Dressing

2 tablespoons vinegar

5 tablespoons virgin olive oil

1 teaspoon sugar

1 teaspoon Dijon mustard

1\2 teaspoon sea salt

Ground pepper

Method

Prepare medium hot fire grill or gas grill medium high

Brush each ear of the corn lightly with butter or olive oil. Roast corn

Sprinkle Mbuta with salt, pepper and brush all sides with butter.

Place the Mbuta directly over the medium hot fire cook Mbuta about 5mins each side. When fully grilled set aside and let it rest 2 minutes

Place lettuce, baby greens, fennel, onion, tomatoes parsleys with corn toss gentle to mix

TO MAKE THE DRESSING. In a small bowl, combine the vinegar, virgin olive oil, mustard, sugar, salt and pepper to taste. Stir until well add the dress to the salad and toss. Arrange the salad on dinner plate. Place the Mbuta on top of the salad and serve.

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