Cuisine : Ndakala- How to prepare this African fish item

 Ndakala is a traditional African dish made from dried or salted small fish, commonly enjoyed in various parts of Southern Africa, particularly in countries like Zambia, Namibia, and Angola. The small fish, often similar in size to sardines, are sun-dried or smoked to preserve them, allowing for long-term storage and easy transport.

Introduction to Ndakala:

Ndakala, sometimes referred to as kapenta in certain regions, plays a crucial role in local diets as a source of protein, especially in areas where fresh fish may not always be available. The fish used in Ndakala are typically caught from rivers, lakes, or coastal waters, and the preservation methods (drying or salting) are ideal for the hot climates in these regions.

This dish is celebrated not only for its rich flavor but also for its nutritional value, as it is packed with essential nutrients like omega-3 fatty acids, calcium, and vitamins. It is a staple food that is usually served with nshima (a type of maize porridge) or other starchy sides, making it a popular choice for everyday meals.

How Ndakala is Prepared:

1. Cleaning the Fish:

The first step is to clean the dried or salted Ndakala by rinsing them in water to remove excess salt and impurities.

2. Soaking (Optional):

Some people prefer to soak the dried fish in warm water for 15-20 minutes before cooking, to soften it and reduce its saltiness.

3. Frying:

In many traditional recipes, the fish is fried in oil until golden brown. Onions, tomatoes, and spices such as chili or curry powder can be added to enhance the flavor. Garlic and ginger are also popular additions.

4. Simmering:

Once the fish is fried, water or broth may be added to the pan, and the dish is allowed to simmer for a few minutes. This step helps to tenderize the fish and develop the flavors.

5. Serving:

Ndakala is typically served with a starch like nshima, rice, or sweet potatoes. It can also be eaten with vegetables such as spinach or okra for a well-rounded meal.

Ndakala is not only a flavorful dish but also deeply rooted in the culinary traditions of Southern Africa. Its simple preparation, coupled with its long shelf life, makes it a beloved dish for many households.