Ingredients
- 400 g sambaza, fresh or dried
- 3 ripe tomatoes, crushed
- 2 onions, sliced
- 2 garlic cloves, chopped
- 4 tbsp oil
- 1 small chili
- Salt and pepper
- 80 ml water
Method
- 01 If dried, rinse the sambaza two or three times quickly, then drain well.
- 02 Heat half the oil and fry the fish 5–7 minutes until crisp. Set aside.
- 03 Add the rest of the oil, soften the onions, then add garlic, tomatoes and chili.
- 04 Cook the sauce 8–10 minutes, add water and gently return the sambaza.
- 05 Simmer uncovered 5 minutes, adjust salt and pepper. Serve with bukari or rice.
Video tutorial
Petits poissons de lac aux tomates (style voisin)
Video · Infoods Specials · Watch on YouTube
Sambaza are the small fish of Lake Tanganyika, close to kapenta depending on market and language. Fresh or dried changes rinsing and salt; the tomato-onion sauce is the everyday eastern gesture.
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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Ndagala with tomatoes
Ndagala with tomatoes recipe: Lake Kivu small fish (fresh or dried) fried then simmered in tomato sauce — Eastern classic, distinct from Katanga kapenta / sambaza.
20 min prep · 30 min cook
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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