Ndagala Séchées — Print Recipe

Small Lake Tanganyika sardines sun-dried on mats until perfectly preserved, then rehydrated and simmered in a tomato and onion sauce for a concentrated, umami-rich meal.

Ingredients

300g dried ndagala sardines
3 tomatoes, chopped
2 onions, diced
2 tbsp vegetable oil
1 tsp salt
1/2 tsp chili flakes
1 cup water

Instructions

1 Soak dried ndagala in warm water for fifteen minutes to rehydrate slightly and remove excess salt.
2 Drain the fish and set aside. Heat oil in a saucepan over medium heat.
3 Add diced onions and cook for five minutes until softened and lightly golden.
4 Add chopped tomatoes and chili flakes, cook for five minutes until tomatoes form a sauce.
5 Add the rehydrated ndagala and one cup of water, simmer for fifteen minutes until the fish absorb the sauce flavors.
6 The dish is ready when the sauce has thickened and coats the fish. Serve over ubugari or rice.

Did You Know?

Dried ndagala can be stored for months without refrigeration, making them a vital food source for inland communities far from the lake.