Tilapia with Ugali and Kachumbari

Directions

• Wash and pat dry your Tilapia. Season both sides with salt and pepper. In a pan, heat cooking oil over medium heat. Place the Tilapia fillets in the pan and cook for about 6 minutes on each side, or until they are cooked through and flake easily with a fork. Remove from the heat and set aside.
  
• In a separate pan, heat a bit of oil over medium heat. Add the chopped onions and sauté until they are translucent. Add the chopped Managu leaves and cook until they are wilted and tender. Season with salt and pepper to taste. Set aside.
  
• In a bowl, combine the diced tomatoes, chopped onions, and chopped Dhania.
  Season with salt and pepper to taste. Mix well to combine.
  
  
• In a saucepan, bring 3 cups of water to a boil. Gradually add the Ugali Afya while stirring continuously to avoid lumps. Reduce the heat to low and continue stirring until the mixture thickens and the Ugali is fully cooked and pulls away from the sides of the saucepan. Once cooked, cover and let it rest for a few minutes.
  
• Place a portion of cooked Ugali on each plate. Top the Ugali with a serving of the cooked Managu. Place the Tilapia on the side. Spoon your kachumbari over the tilapia.
  Garnish with additional chopped Dhania if desired.