Pretty much everything my husband and I consumed at Kiwayu Safari Village -- a lovely eco-resort right on the Indian Ocean in Kenya -- involved lime in some way: from the virgin Dawa (lime juice mixed with water and a little sugar) we were offered as a refreshment when we first arrived (welcome drinks seem to be standard in East Africa, and I'll admit I kind of wish we had them here), to the wedges of lime served alongside fresh octopus salad or dressed crab at lunch, to the paper-thin slices of lime layered on top of the beautiful whole baked fish presented to us at the dinner table one night. What's more, the bartenders used a special tool to squeeze limes for our cocktails every night: it was a wooden juicer with two long handles, beautiful hand-carved detailing on the top, and a slightly off-center cluster of small holes for the juice to run through. We loved watching the bartenders squeeze lime and after lime with these.
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The day before we left, the women working in the small shop at the hotel beckoned me to a corner, where she furtively unwrapped a small bundle. Inside, she had four of the lime squeezers. She said, "We normally don't sell these, but I have some extra -- would you like one?" I didn't hesitate, and I was soon walking back to our bungalow with a lime squeezer all my own.
Below is an adaptation of the recipe, given to me by the chef at Kiwayu, for the whole baked fish with lime -- in addition to the lime slices that get laid on top of the fish, the fish gets bathed in a delicate marinade of lime juice, olive oil and cilantro before baking. Lime heaven!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).