Ndagala

This traditional Burundian dish, ndagala, is made from small local fish. It is typically used whole in cooking. Red palm oil, tomatoes, onions, habanero, and fish are used to make this cuisine. You can also add parsley to boost the flavor.

Ingredients:

• 1 Tbsp red palm oil
• 1 lb fish (we used cod)
• 1 onion, chopped
• 3 tomatoes, chopped
• 1 habenero (whole or halved)
• 1 cup water
• Salt to taste

Direction:

• Warm the oil over medium heat. Cook until the onion is soft. Then stir in the tomatoes, habanero, water, and salt.
• Cook, uncovered, for 15-30 minutes, or until the tomatoes have broken down into a light, brothy sauce. Adjust the time to your liking if you prefer a more reduced sauce – or less.
• Add the fish, cover, and cook until cooked through. This is determined by the thickness of your fish. To determine if the fish is done, check to see if it flakes easily. It took us about 15 minutes.