Saloona varies in every home, according to colour, the amount of spices
and how many tomatoes are used. My personal taste is quite spicy but not
too hot - however, spices can be adjusted to individual taste. This is a
favourite dish with families who consider the best bits are eating the
heads and sucking the bones!
The dish is usually served with boiled, steamed white rice, or bread,
whichever green herbs are availabe, sliced limes and sliced raw onion.
Dates are usually served as well. Eat with a spoon.
2 medium sharie (scavenger)
4 large onions
3 cloves garlic crushed
2 teaspoons loomi (lemon juice)
3 whole loomi (lemon)
2 tablespoons bezar
2 tablespoons turmeric
2 large tomatoes
1/2 cup corn oil
1/4 teaspoon cinnamon
1/4 teaspoon cummin powder
salt for taste
1 1/2 teaspoons tomato paste
2 small potatoes
1 carrot cut
1 bunch coriander
6-8 cups water
oil for frying fish
Wash and clean fish. Cut into steaks and keep the head intact. Rub in
salt and bezar. Set aside. Chop coriander, onions and tomatoes, crush
garlic, cut potatoes and carrot into chunks.
Heat oil in a medium-sized pan and fry the fish on both sides until brown.
Remove from oil and transfer to a soup pot. Add onion, garlic and loomi
and brown well. Add all dry spices, salt, tomatoes and tomato paste. Fry
well for 2-4 minutes, add remaining ingredients and taste - add salt if
necessary. Leave to cook on a low heat for 20 to 25 minutes. Serve hot.