Dagaa ...

Sun Dried Fried Fish with Tomatoes

Fish - Sun dried 2 inch Chunks - 900gms
Tomatoes - cut into small wedges - 450gms
Onions - Coarsely chopped
Chill - finely diced - 2 pods
Garlic Cloves – finely chopped - 4pcs
Water – 600ml
Coconut Milk – 600ml
Butter – 100gms
Salt – to taste
Coriander - handful

Method: Dry-fry the stockfish in a non-stick pan until slightly browned.
In a large Non-stick Pan, add the tomatoes, onions, chilli, garlic, water and coconut milk to a large pan. Bring to a boil then add the fried stockfish.

Reduce to a simmer and cook until most of the water has been absorbed (make sure you only stir gently to avoid breaking-up the fish). At this stage, add butter and garnish with coriander and serve with Ugali, Matoke, Rice or Chappati’s.

Chef’s Tip: For those who have no idea of sun-dried fish. Opt for Cod, salt it well and place it in a oven on low Gas mark and dry the fish. Please ensure it is properly dried and is not moist at all. Cool and dice it. Can store for a month.

This is popular Swahili dish.