Okote

Okote is a traditional dish originating from Kenya, particularly popular among the Luo community. It is a stew made primarily from fish, often tilapia or Nile perch, that has been dried and then rehydrated. The drying process is a traditional method of preservation, allowing the fish to be stored for extended periods.

To prepare okote, the dried fish is typically soaked in water to soften it. It is then stewed with a flavorful base of onions, tomatoes, and sometimes garlic and chili peppers. A key ingredient that gives okote its distinct flavor and creamy texture is groundnuts (peanuts). These are often ground into a paste and added to the stew, thickening it and imparting a rich, nutty taste. Vegetables such as spinach or pumpkin leaves are frequently included to add nutrients and color.

Okote is usually served hot, often accompanied by staple Kenyan carbohydrates like ugali (a stiff maize porridge), rice, or traditional root vegetables. The dish is a significant part of Luo culinary heritage and is enjoyed on various occasions, from everyday meals to special gatherings. Its preparation reflects historical methods of food preservation and a deep connection to local ingredients. The flavor profile is savory and rich, with the earthiness of the groundnuts complementing the taste of the fish.