🧂 食材
- 200 g Dried Matemba (Small Fish)
- 2 medium Onions(chopped)
- 400 g Tomatoes(chopped or crushed)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 2 tbsp Vegetable Oil
- 500 ml Water or Fish Stock
- to taste Salt
- to taste Black Pepper
- 1 tsp Coriander Powder
- 0.5 tsp Cumin Powder
- 0.25 tsp Chili Powder (optional)
👨🍳 步驟
- 1
Rinse the dried Matemba thoroughly under cold water to remove any debris. If they are very dry, you can soak them in warm water for about 10 minutes, then drain.
💡 專業提示: Ensure all sand and grit are removed. - 2
Heat the vegetable oil in a pot or saucepan over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 3
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
⏱️ 1 minute - 4
Stir in the chopped tomatoes, coriander powder, cumin powder, and chili powder (if using). Cook for about 5-8 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
⏱️ 8 minutes - 5
Add the rinsed Matemba to the pot along with the water or fish stock. Bring the stew to a simmer.
💡 專業提示: Adjust liquid for desired consistency. - 6
Cover the pot and let the stew simmer gently for about 15-20 minutes, allowing the flavors to meld and the fish to cook through. Stir occasionally.
⏱️ 20 minutes💡 專業提示: The stew should thicken slightly. - 7
Season with salt and black pepper to taste. Serve hot with sadza or your preferred accompaniment.
💡 專業提示
- ✓Matemba can be quite salty, so taste before adding too much salt.
- ✓For a richer flavor, use fish stock instead of water.
- ✓If you can't find dried Matemba, other small dried fish can be substituted.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a handful of chopped spinach or other leafy greens in the last 5 minutes of cooking.
- Include a diced bell pepper for added color and flavor.