Typically, I like my fish just deep fried and dried properly. Or smoked. Or roasted, especially at the source. But in a restaurant, dry fried, some side of kachumbari, a sprinkling of pepper and white ugali easily ranks my best diet in the world. If you want one of those soporific afternoons and you are eating at Kosewe, you order a glass of sour milk and you are totally knackered.

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