Ingredients
- 250 g missole (dried fish strips)
- 2 onions, sliced
- 2 tomatoes, crushed
- 2 garlic cloves
- 3 tbsp oil
- Chili, salt
- 200 ml water
- 1 tbsp lemon juice, optional
Method
- 01 Soak the missole 30–45 minutes, rinse and drain. Lemon lightly if the taste is very strong.
- 02 Sweat onions and garlic in oil, add tomatoes 6–8 minutes.
- 03 Add the missole and water. Simmer gently 20–25 minutes.
- 04 Adjust salt last. Serve with rice, fufu, plantain or chikwangue.
Missole / misolè often means thinner dried fish strips than kabambale. On Kinshasa markets the word varies by seller; the gesture stays: soak, rinse, simmer without over-salting.
In the same spirit
Other recipes close by territory or by gesture.
-
Kabambale
Kabambale recipe: dried fish soaked then simmered with onion and tomato — Congo Basin store cupboard fish, distinct from softer smoked fish in sauce.
30 min + 1 h soaking prep · 40 min cook
-
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
-
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