Mukene

🐟 Small dried freshwater fish in tomato-onion sauce, four portions to accompany a separately prepared staple.

Ingredients

• 200 g food-grade dried mukene, before rinsing
• 300 g diced ripe tomatoes
• 150 g sliced onion
• 1 garlic clove, about 5 g, finely chopped
• 30 ml neutral oil
• 200 ml drinking water for cooking, plus a little if needed
• ½ small fresh chilli, optional
• A little salt only after tasting
• Drinking water for rinsing, not incorporated

Preparation

Sort on a tray; remove stones, debris and spoiled fish. Check dry and mould-free. Optional head removal changes yield and does not remove all bones.

Briefly rinse in a fine sieve and drain well; avoid routine prolonged soaking. Clean the work surface.

Prepare onion, garlic, tomato and optional chilli; measure cooking oil and water separately from rinsing water.

Soften onion in oil over medium heat about 5 minutes; add garlic for 1 minute without burning.

Add tomatoes and optional chilli; cook about 7 minutes until softened, reducing heat if sticking.

Add drained fish and 200 ml water. Bring to a simmer, partly cover and cook gently 10–12 minutes until thoroughly hot and softened.

Uncover; reduce if too wet or add a little hot water if too dry. Taste only after cooking, then salt moderately.

Serve hot in four portions with a separate staple. Whole small fish can contain fine bones. Refrigerate leftovers promptly and preferably use next day after thorough reheating.