The “limnothrissa miodon”, commonly called “Sambaza” in Swahili, are small fish found in Lake Kivu, in the eastern part of the Democratic Republic of Congo.
They are widely consumed in the East (Goma, Bukavu, etc.) and in Rwanda, in particular, because of their taste, their nutritional richness, their affordable price (1 kg/1.5 to 2 dollars) and their abundance in the region.
Below is the recipe for the successful preparation of these small fish that can be eaten with rice, cassava paste and plantains.
Ingredients:
- 4 or more servings of “limnothrissa miodon” or “Sambaza” fish
- 1 pinch of salt
- 1 onion or leek
- 2 cases or more cases of peanut, palm, sunflower, olive oil according to the possibility of the cook
- 2 bay leaves (optional)
- 1 case of peanut butter
- 3 tomatoes
- A spoonful of bell pepper (optional)
- A cup of water
Preparation:
- Soak the “sambaza” fish in cold or lukewarm water to remove any sand or dust from their skin;
- Soak it in salt (1 pinch) as well as the pepper, then put the oil on the brazier, leave it for 20 minutes, then put the fish in it;
- Grill these “limnothrissa miodon” for 25-30 minutes, then remove it to this pot;
- Put the pot containing the oil back on your stove or brazier and put the onion, tomato, or leek already cut into fine pieces and leave them for about 20 minutes;
- Add these already grilled fish, then you can add a little water and finally put the peanut butter and cook for about 30 minutes!
