Dry fish is a common Zambian meal which varies from tilapia, tiger fish, cat fish, etc. Even though Zambia is a land locked country, it has quite a few rivers, lakes and wet lands. Depending on which part of Zambia you go to, fish may or may not be a staple.
In today's recipe I have used Dried Tiger Fish, which can be eaten fresh.
CLEANING
Because of the process, dry fish may contain a lot of sand and some dried insects (no need to be scared) These are my steps for cleaning
* Shake off the fish to release any sand particles or insects
* Wash the fish with cold running water or still water but make sure to shake
the fish around so that the water may release the particles
* Dip the fish in boiling water for about 10 min drain out and do a final
rinse with cold water and your fish is ready to cook
INGREDIENTS (serves two)
1/2 large dry tiger fish
1/2 large onion
1 cup diced tomatoes
1/3 cup oil
1 Table spoon salt
PROCESS
1. Place onions at the bottom of the pot and place the fish on top of the onion( not everyone does this but for me the onion slightly kills the fish smell)
2. Boil Fish and keep refilling when water dries out (this process may take 2 to 3 hours...slow cooker highly recommended)
3. About two hours into cooking, pour in the tomatoes, oil and salt. Continue to cook and refill water when pot runs dry.
The final result should be an almost milky look in the pot and the fish should be soft. If not continue to cook until you get the required result. Also make sure to taste the fish to see you have the right amount of seasoning.
4. Fish is ready to serve with Nshima and any selected vegetable.
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