First things first, Omena are ‘tiny fish’ from Lake Victoria (I don’t know of omena from any other place) They are usually harvested in masses & sun dried and thereafter used for human and/or animal consumption. I have always known omena by two other names; sardines and dagaa.
Therefore Fulu is a type of fish. More of omena’s big sister(or brother. Lol.)They look like full grown omena; they are bigger and fleshier. And I do not know what they are called in English but I will find out but they are full of calcium therefore they’re good for you. The biggest can be the size of an average thumb. But they’re prepared and cooked the very same way as omena The best Fulu is fresh and not completely sun dried; at least that’s how I prefer them. Unlike omena, fulu can be deep fried.
Where can you get fulu? In any fresh fish market. Most of the time they’re placed right next to omena or mixed all together.
Hoping I’ve helped you know the difference (Lol) now we can get to cooking now.
You will need:-
2 cups of fulu, washed
2 tomatoes, chopped
1 onion, chopped
1 teaspoon minced garlic
1/2 Birdseye chilli, chopped
Salt to taste
2 tablespoons Vegetable oil
In a pan on high heat, heat vegetable oil. Fry onions till brown.
Add tomatoes and a pinch of salt. Cover and let it cook till it’s all saucy. Add garlic. Stir.
Add the fulu and stir it into the sauce. Let it cook for about 2 minutes without stirring. Add chilli and let it cook for about 4 more minutes till it’s almost dry.
Serve hot with ugali.