Grilled fish coated in a rich coconut curry sauce.
Why try it?
This dish is a symbol of the fusion between Swahili and coastal flavors, highlighting the abundant seafood of the region. It's a must-try for an authentic taste of Diani Beach.
How it tastes
The fish is tender and flaky, enveloped in a creamy, aromatic coconut sauce with hints of turmeric and coriander. It's often served over rice with a side of vegetables.
Origin & History — first documented: 1880
Samaki wa kupaka has its roots in coastal Swahili cuisine from the late 19th century, when coconut and spices became widely used. Over time, it has evolved into a beloved staple in Diani Beach, reflecting the area's rich cultural exchanges.
Recipe
Ingredients
🐟500 g whole fish
🥛400 ml coconut milk
🧂1 tsp turmeric powder
🌿2 tbsp coriander
🍋1 lime
🧄3 garlic cloves
Method
1Clean and season the fish with lime, salt, and turmeric.
2Grill the fish for 10-15 minutes until cooked through.
3In a saucepan, mix coconut milk, garlic, turmeric, and coriander.
4Simmer the sauce until thick, then pour over the grilled fish.
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