Kole Kole is a member of the Jack family and is a commonly eaten fish in East Africa. This recipe will work well with most oily fish such as Mackerel, Yellow Tail and Rock Cod.

Bush Equipment

Basic smoker

Pre-prep

Tart case, chive mayonnaise

Ingredients for 1 fish

2 tbsp tea leaves
5 tbsp plain rice
1 tbsp brown sugar

Method

1. Mix tea leaves, sugar and rice and place on a double layer of foil in a dry, clean wok.
2. Lightly oil a grilling rack and place over wok.
3. Place fish directly on to the rack and cover tightly with a lid, or seal with another layer of foil, winding a lenght of towel around the lid for extra insulation.
4. Turn heat to medium and 'smoke' for half and hour or until fish is done and smells aromatic. The fish can be prepared in advance, an hour or so before serving.

Ingredients for the tartlet

12 short-crust tart cases
Chive mayonnaise
Sliced smoked kole kole
200 g picked crab meat
20 ml olive oil
Juice of 2 lemons

Method

1. Mix crab meat with olive oil and lemon, and season with salt and freshly ground pepper.
2. Spoon a healthy portion of mayonnaise into the tart cases.
3. Spoon crab mixture on to this.
4. Wrap the sliced fish around the crab.
5. Garnish and serve.

Recipe from Safari Cuisine, a book by Andres Bifani