Ndagala in peanut sauce

Name: Ndagala in peanut sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Burundi
Ingredients: 200 g — sorted food-grade small dried fish; 120 g — unsweetened pure peanut paste; 250 g — chopped tomatoes; 150 g — sliced onion; 10 g — minced garlic; 15 g — vegetable oil; 500 ml — drinking water; 1 g — fine salt

Ndagala in peanut sauce — A clearly measured home version for the Burundi collection. Follow the listed ingredients and method; this recipe does not claim an exclusive origin.

Ingredients

200 g — sorted food-grade small dried fish
120 g — unsweetened pure peanut paste
250 g — chopped tomatoes
150 g — sliced onion
10 g — minced garlic
15 g — vegetable oil
500 ml — drinking water
1 g — fine salt

Preparation

Sort dried fish, rinse briefly if needed and drain well.

Soften onion in oil, add garlic and tomato and reduce 10 minutes.

Mix peanut paste with the measured hot water and add.

Simmer 10 minutes, stirring; add fish and cook another 8–10 minutes.

Taste before salting, as dried fish may already be salty.

Serve while the sauce is still loose.