Ndakala and Fried Spinach

 Featured Cook: Caroline from the DRC

Ingredients:

• Kapenta/Ndakala
• Finely chopped onions
• Finely chopped tomatoes
• Salt
• Cooking oil
• Finely chopped spinach
• Mixed herb spice

Method:

1. Soak Ndakala in boiling hot water for 10-20 mins
2. Clean Ndakala well
3. Heat up a pan with cooking oil
4. Add Ndakala to  the heated pan with cooking oil
5. Fry Ndakala till semi crispy
6. Add onions and tomatoes
7. Add salt for taste and simmer till tomatoes are well cooked.

Fried Spinach

1. Heat up a pan with cooking oil
2. Add Spinach cook till natural waters of spinach evaporates
3. Then fry
4. Add onions and spice herbs
5. Simmer till ready

Serve Kapenta/Ndakala with Fried Spinach and Pup/Sadza

Some interesting trivia: Kapenta is the Zimbabwean name for this small fresh water fish; in the Democratic Republic of Congo it is called Ndakala.