Ingredients
- 300 g kabambale (dried fish)
- 2 onions, sliced
- 3 tomatoes, crushed
- 2 garlic cloves
- 3 tbsp palm oil or neutral oil
- Chili, salt
- 250 ml water
Method
- 01 Soak the kabambale 45–60 minutes in lukewarm water, changing once. Drain and break into pieces.
- 02 Sweat the onions in oil, add garlic and tomatoes. Cook 8 minutes.
- 03 Add the fish and water. Simmer gently 25–30 minutes.
- 04 Taste before salting (dried fish is often already salty). Add chili. Serve with rice, fufu or chikwangue.
Kabambale is a dried fish form from the basin, used as a market store. It differs from smoked fish with tomatoes (smoked, softer) and makayabu (imported salted cod). Close cousin: missole.
In the same spirit
Other recipes close by territory or by gesture.
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Missole
Missole (misolè) recipe: dried fish strips soaked then simmered in a short sauce — everyday preserve, distinct from kabambale in larger pieces.
25 min + 45 min soaking prep · 35 min cook
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Smoked fish with tomatoes
Smoked fish with tomatoes recipe: smoked fish soaked then simmered in a tomato-onion sauce — everyday Congo River plate, distinct from salted makayabu.
25 min + 30 min soaking prep · 40 min cook
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Makayabu
Makayabu recipe: salted dried fish soaked then simmered in a short tomato, onion and chili sauce—Congo Basin classic.
25 min + 12 h soaking prep · 35 min cook