Ndakala recipe

ndakala recipe

Ndalaka, those tiny, crispy fish that are a staple in Congo, are more than just a snack; they’re a cultural icon! These little guys are everywhere, from bustling markets to family dinners, and they’re a delicious reminder of Congo’s rich culinary heritage.

Imagine a plate piled high with these golden-brown fish, their salty aroma filling the air. They’re often served with a side of fufu or rice, and they’re the perfect finger food for sharing with friends and family.

Ndalaka are not only tasty but also incredibly versatile. They can be fried, grilled, or even added to stews and sauces. And because they’re so affordable and readily available, they’re a popular choice for feeding families and communities.

Yields: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients

  • 1 pound ndalaka, because tiny fish are the cutest
  • 1 tablespoon palm oil, the secret ingredient
  • 1 large onion, chopped, because onions are our friends
  • 2 cloves garlic, minced, because garlic makes everything better
  • 1 (28-ounce) can diced tomatoes, undrained, for that saucy goodness
  • 1 cup water or vegetable broth, to keep things nice and saucy
  • 1 teaspoon salt, or to taste, because we all have different taste buds
  • ½ teaspoon black pepper, or to taste, because pepper is our pal

Equipment

  • Large pot or Dutch oven, our trusty vessel

Instructions

  1. Sauté the aromatics: Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. We’re building flavor here, folks!

  2. Make the sauce: Pour in the diced tomatoes (undrained) and stir well. Add the water or broth, salt, and pepper. Bring the mixture to a simmer, stirring occasionally. Our sauce is coming to life!

  3. Cook the ndalaka: Add the ndalaka to the pot and stir them into the sauce. Reduce the heat to low, cover the pot, and let the ndalaka simmer for about 10-15 minutes, or until they are cooked through. Patience is a virtue, my friends.

  4. Serve it up: Once the ndalaka are ready, remove them from the heat. Serve hot with your favorite side dish. It’s showtime!

Tips for making the best ndalaka

  • If you can find fresh ndalaka, you can skip the rehydration step.
  • If you like your ndalaka spicy, add a pinch of cayenne pepper or a few chopped scotch bonnet peppers to the pot. Live on the spicy side!
  • Ndalaka can be stored in the refrigerator for up to 3 days. Reheat them gently before serving.