Instructions: This soup is usually made with freshwater fish and popular along the lake side villages throughout Eastern Africa.

Put fish bones and heads in cold water to cover and bring to a boil. Simmer slowly with the onion until the onion is soft. Add milk and strain to remove the bones. Returnthe heads to the soup. Season to taste. Add cilantro and serve.

Note: All of the head is eaten except for a hard bone between the eyes.

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