Dagaa
(Dried Fish with Tomatoes) Recipe

Origin: Tanzania Period: Traditional

Ingredients:

900g stockfish (dried cod) cut into 5cm chunks
450g tomatoes, cut into small wedges
200g onions, coarsely chopped
1 small hot chilli, diced
2 garlic cloves, minced
600ml water
600ml coconut milk
60g butter

Dagaa
(Dried Fish with Tomatoes) Preparation:

Method:

Dry-fry the stockfish in a non-stick pan until slightly browned. Meanwhile add the tomatoes, onions, chilli, garlic, water and coconut 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). Tip into a bowl add the butter and allow to melt slowly over the dish.

Serve with boiled plantains, Ugali or rice.

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