Chef-tested recipe
Ndagala are small sardine-like fish from Lake Tanganyika, often dried and later fried or simmered in sauce in Burundi and surrounding lake communities. This accessible recipe uses food-safe dried small fish and a tomato-onion sauc
Recipe at a glance
- Servings
- 4 servings
- Cuisine
- Burundian
- Course
- Main dish
- Cooking Method
- Tomato reduction and fish simmering
- Best Served With
- Ubugali, stewed beans or cooked green plantains.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 320 g food-grade dried ndagala or other fully cleaned edible small dried fish
- 400 g ripe tomatoes, chopped
- 220 g onion, sliced
- 25 g garlic, minced
- 20 g tomato paste
- 45 ml neutral oil paid link
- 350 ml water, plus clean water for rinsing
- 10 g mild fresh chilli, chopped, optional
- 5 g fine salt, only if required after tasting dried fish paid link
- 2 g black pepper
- 25 ml lemon juice
Method
Check and clean the fish. Inspect dried fish according to its packaging instructions. Discard any with off or ammonia-like smells. Rinse briefly in clean water to remove grit; drain thoroughly. If the product specifies soaking, follow that instruction and drain.
Prepare the sauce. Heat oil in a wide pan and soften sliced onion for 6–7 minutes. Add garlic and optional chilli for 1 minute.
Reduce tomatoes. Stir in tomato paste and chopped tomatoes; cook 8–10 minutes until thick. Add water and bring to a gentle simmer.
Cook the dried fish. Add the rinsed and drained dried fish. Simmer gently for 8–12 minutes, or longer according to product directions, until completely cooked and heated through.
Season. Add black pepper and lemon juice. Taste before adding any salt, as dried fish can be salty.
Serve. Spoon the fish and sauce into a warm dish. Serve hot alongside ubugali and greens.
Beginner Technique Notes
- The specific fish called ndagala originate in the Lake Tanganyika region; anchovy substitutes change the flavour and should be identified as adaptations.
- Rinsing dried fish briefly removes surface grit; extended soaking can soften it excessively unless the manufacturer directs it.
- Strong off-odours, spoilage or visible mould are reasons to discard dried fish rather than attempting to rinse it clean.
Substitutions and Variations
- Other food-grade small dried sardines may be used where ndagala are unavailable, clearly labelling the adaptation.
- For a crisp preparation, dried fish can be shallow-fried separately after proper product preparation and thorough cooking.
- Omit added chilli for a mild sauce.
Storage and Food Safety
Refrigerate cooked fish and sauce promptly within 2 hours at 4°C or below, use within 1–2 days and reheat to at least 75°C. Store unused dried fish according to its packaging.
Serving Suggestions
Ubugali, stewed beans or cooked green plantains.
Allergen Notes
Fish. Check packaged dried fish and condiments for shellfish cross-contact.
