Dried fish with xima

🐟🌽 Dried fish simmered in tomato sauce and served with soft, filling xima.

Ingredients

• 🐟 500 g dried fish, salted or unsalted depending on the product
• 🌽 300 g fine maize flour for xima
• 💧 1.4 litres water for xima, plus water for the fish
• 🧅 2 medium onions, finely sliced
• 🧄 3 garlic cloves, crushed
• 🍅 3 ripe tomatoes, chopped, or 350 g chopped tomatoes
• 🫚 1 tsp freshly grated ginger
• 🫗 2 tbsp vegetable oil
• 🥬 150 g tender leafy greens, washed and cut
• 🍋 1 lime, cut into wedges
• 🌶️ Optional piri-piri, served separately; salt only after tasting

Preparation

1️⃣ Rinse the dried fish. Cover with fresh water for 20 minutes, then taste a small piece. If it is still very salty, simmer it for 5 minutes in fresh water, drain and taste again.

2️⃣ Meanwhile, bring 1 litre water to a simmer. Whisk 100 g flour with 250 ml cold water, pour it in while whisking, and cook for 5 minutes.

3️⃣ Gradually add the remaining flour, stirring firmly. Lower the heat, partially cover and cook for 20–25 minutes, stirring often until smooth and firm.

4️⃣ Heat the oil in another pot. Soften the onions for 7 minutes, add garlic and ginger for 1 minute, then add tomatoes and reduce for 10 minutes.

5️⃣ Add 150 ml water, drained fish and greens. Cover and simmer for 15–20 minutes, turning the fish once. Taste the sauce before adding salt.

6️⃣ Check that the fish is thoroughly hot and carefully remove accessible large bones. Serve with xima, lime and piri-piri on the side.