Smoked river fish slowly stewed with tomatoes, onions, and chilli, producing a deeply savoury dish that pairs perfectly with gozo or boiled cassava.
Ingredients
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400g smoked fish (tilapia or catfish)
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3 large tomatoes, chopped
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2 onions, sliced
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2 fresh chilli peppers, chopped
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2 tbsp palm oil
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1 tsp salt
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500ml water
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2 cloves garlic, minced
Instructions
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1
Soak the smoked fish in warm water for thirty minutes, then drain, remove bones, and break into large flakes.
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2
Heat palm oil in a pot over medium heat. Sauté onions and garlic until softened, about five minutes.
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3
Add chopped tomatoes and chilli peppers, cook until tomatoes break down into a thick sauce, about ten minutes.
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4
Add water and bring to a simmer. Add the flaked smoked fish and stir gently to avoid breaking the pieces further.
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5
Cover and simmer on low heat for twenty minutes until the flavours meld and the sauce thickens slightly.
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6
Taste for salt and chilli, adjust, and serve hot over gozo or alongside boiled cassava.
Did You Know?
The Ubangi and Sangha rivers provide the fish that make ngazi a staple across the country.