Ingredients
- 300 g smoked fish (pieces)
- 2 onions, sliced
- 3 tomatoes, crushed
- 3 garlic cloves
- 3 tbsp oil
- Salt, pili-pili
- 250 ml water
- Juice of half a lemon, optional
Method
- 01 Soak the fish 30–40 minutes. Rinse and drain. Lemon lightly if the taste is very strong.
- 02 Sweat onions and garlic; add tomatoes 8 minutes.
- 03 Add the fish and water. Simmer gently 20–25 minutes.
- 04 Salt at the end (smoked fish is already salty). Add chili.
- 05 Serve with bidia / bukari, chikwangue or rice.
Kasai **smoked fish** sits with bidia as Western [smoked fish with tomatoes](/en/recettes/poisson-fume-tomates/) does. Larger pieces than [missole](/en/recettes/missole/); other preserve: [kabambale](/en/recettes/kabambale/).
In the same spirit
Other recipes close by territory or by gesture.
-
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
-
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
-
Bukari
Bukari recipe: hot-worked maize flour dough until smooth and dense—the central starch of Greater Katanga (Lubumbashi).
5 min prep · 20 min cook