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Ndakala na Fumbwa
Dried Anchovies with Spinach
A flavorful and protein-rich dish from the Democratic Republic of the Congo, featuring small dried anchovies (ndakala) cooked with spinach (fumbwa) and aromatic spices. This dish is often served with fufu or rice, offering a taste of traditional Congolese cuisine.
🧂 食材
- 200 g Ndakala (dried anchovies)
- 500 g Fumbwa (fresh or frozen spinach)
- 4 tbsp Red palm oil
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 1 small Scotch bonnet pepper(finely chopped (optional, adjust to taste))
- 2 Maggi cubes
- to taste Salt
- 1/2 cup Water
👨🍳 步驟
- 1
Rinse the ndakala under cold water and drain. If using fresh spinach (fumbwa), wash it thoroughly. If using frozen, thaw and drain.
- 2
Heat the red palm oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and chopped tomatoes to the skillet. Cook for another 5 minutes until the tomatoes begin to break down.
- 4
Add the rinsed ndakala, chopped scotch bonnet pepper (if using), and crumbled Maggi cubes. Stir well to combine.
- 5
Add the spinach (fumbwa) to the skillet. Stir until it wilts down, which may take a few minutes. If using frozen spinach, it will release more water.
- 6
Pour in the 1/2 cup of water. Season with salt to taste. Stir everything together, cover the skillet, and let it simmer for about 20-25 minutes, or until the flavors have melded and the ndakala is tender.
- 7
Stir occasionally to prevent sticking. Adjust seasoning if necessary. Serve hot with fufu, rice, or boiled plantains.
💡 專業提示
- ✓For a less intense fish flavor, you can soak the ndakala in water for about 15-20 minutes before rinsing.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓If you don't have red palm oil, vegetable oil can be used, but red palm oil adds a distinct flavor and color.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Some recipes include a small amount of ground peanuts or peanut butter for added richness.
- A pinch of ground nutmeg can be added for an extra layer of flavor.