African Recipe You Can Cook at Home

Kampango is a catfish that is endemic to Lake Malawi, but this recipe can be prepared with any type of mild whitefish like Tilapia or cod. For information on tours in Malawi, take a look at the following safaris: Malawi Surf & Turf and Zambia and Malawi Adventure. For details on custom safaris that include Pumulani, please email us at info@adventuresinafrica.com.

Pan-Fried Kampango Fillet served with Braised Lentils and Leeks courtesy of Pumulani Lodge (Lake Malawi, Malawi)

Ingredients:
4 Kampango Fillets (approx. 200g each)
1 cup seasoned flour
3 medium Leeks, chopped
1 cup Puy Lentils
2 sprigs of fresh thyme
4 medium carrots, julienned
2 tbsp. Butter
2 tbsp. Sugar

White Wine Sauce
1 Onion, Sliced
125ml White Wine Vinegar
750ml Single Cream
250ml Dry White Wine
Knob of cold butter
Lemon Thyme or Chives
Salt and Pepper
Method:
Cut the Kampango into approx. 8cm slices, toss the fillets in seasoned flour and leave to one side until ready to cook.

Lentils
To prepare the lentil mixture, boil the lentils in water until soft, not mushy (do not add salt to the water as it makes the lentils tough) Drain and put to one-side.

Cut the carrots into julienne slices and simmer until soft, then add the sugar and butter and let the carrots caramelize.

Chop the leeks and saute in butter until soft, add the drained cooked lentils and warm through, add the carrots, and a teaspoon of chopped thyme. Season the lentils with salt and pepper at this point.

White Wine Sauce
Place the onion, vinegar and wine into a pot and boil over a high heat until reduced to 2 tablespoons, sieve and return the liquid to the pot, add the cream. Whisk in the knob of butter, add the lemon and chives and season.

Pan Frying the Fish
To assemble, spoon a mound of lentils onto the center of the plate, place one fillet of Kampong on top. Surround with the white wine sauce, and top with some of the caramelized carrots.

*photo courtesy Sarah Fazendin, the Fazendin Portfolio.