4
Ingredients
- 400 g fresh or dried ndagala
- 4 ripe tomatoes, crushed
- 2 onions, sliced
- 2 garlic cloves, chopped
- 4 tbsp oil
- 1 small chili
- Salt and pepper
- 100 ml water
Method
- 01 If dried, rinse the ndagala quickly two or three times and drain well. Salt sparingly.
- 02 Heat half the oil and fry the fish 5–8 minutes. Set aside.
- 03 Add the rest of the oil, sweat the onions, then add garlic, tomatoes and chili.
- 04 Cook the sauce 10 minutes, add water and return the ndagala gently.
- 05 Simmer uncovered 5 minutes. Serve with bukari, rice, plantain or fufu.
Ndagala are the small fish tied especially to Lake Kivu and the East. The gesture resembles Kapenta or Tanganyika sambaza, but the name, market and regional anchor differ.
In the same spirit
Other recipes close by territory or by gesture.
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Kapenta with tomatoes
Kapenta with tomatoes recipe: small fish (fresh or dried) fried then simmered in tomato-onion sauce — Haut-Katanga and Tanganyika classic.
20 min prep · 30 min cook
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Sambaza with tomatoes
Sambaza recipe: small Lake Tanganyika fish pan-fried then simmered in a tomato-onion sauce — eastern DRC classic, cousin to kapenta.
20 min prep · 25 min cook
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Grilled Lake Kivu fish
Grilled Lake Kivu fish recipe: whole lake fish marinated with aromatics then grilled until the skin is smoky — Eastern grillade, distinct from Kinkole river braise.
25 min + 1 h marinade prep · 30 min cook