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Fried Ndagala

Name: Fried Ndagala
Total time: 30 min
Yield: Serves 4
Cuisine: Burundi
Ingredients: 400g Smelt; 4 tbsp All-Purpose Flour; 1 tsp Salt; A pinch Black Pepper; To taste Oil for frying; 1 Lemon; 1/2 Onion

Main Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Small fish from Lake Tanganyika fried whole and crisp — a dish of Burundi's lakeside towns.

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📖 The Story Behind This Dish

Ndagala are small sardine-like fish from Lake Tanganyika and a specialty of Bujumbura, Burundi's capital. They're fried fresh or sun-dried and stewed in tomato sauce. Fried ndagala are eaten with a squeeze of lemon alongside ubugali or rice.

🌆 Where it's eaten: At a market on the shore of Lake Tanganyika, silvery fish dry on mats, and crisp fried fish from a stall's pot are wrapped in paper.

🥕 Ingredients (serves 4)

Smelt 400g
All-Purpose Flour 4 tbsp
Salt 1 tsp
Black Pepper A pinch
Oil for frying To taste
Lemon 1
Onion 1/2

👩‍🍳 Instructions

Rinse the smelt and pat thoroughly dry.
Season with salt and pepper and dust lightly with flour.
Fry in 170°C oil for 4–5 minutes until crisp.
Drain and serve with sliced onion.
Serve with lemon wedges.

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