Tiny lake sardines dried whole in the sun and then fried or stirred into sauces. They come from the small pelagic fish of Lakes Tanganyika and Mai-Ndombe, travel inland by river, and are the cheapest everyday protein in much of the Congo.
The method is open-air sun drying at equatorial intensity, where the speed of the dry is what beats spoilage; the same fish laid out in a temperate kitchen rots before it dries.
What goes into it
- small freshwater sardines
- sun
- sometimes salt
How it is made
The fish are landed and spread whole on mats, rocks or racks in full sun, turned as they dry, and are stiff within a day or two. Nothing is gutted and often nothing is salted — the fish are small enough that they dry through before they can spoil.
How long it takes: one to two days in strong sun
How it is eaten
Fried crisp and eaten whole with fufu, or crumbled into tomato and palm-oil sauces.
History
Dried from the small pelagic fish of Lakes Tanganyika and Mai-Ndombe, ndakala travels inland by river and is a cheap everyday protein.
Frequently asked questions
What is Ndakala?
Ndakala is a charcuterie & cured from DR Congo: tiny lake sardines sun-dried whole and fried or stirred into sauces. Dried from the small pelagic fish of Lakes Tanganyika and Mai-Ndombe, ndakala travels inland by river and is a cheap everyday protein.
How is Ndakala made?
The fish are landed and spread whole on mats, rocks or racks in full sun, turned as they dry, and are stiff within a day or two. Nothing is gutted and often nothing is salted — the fish are small enough that they dry through before they can spoil. It takes one to two days in strong sun.
Can I make Ndakala at home?
No, and the atlas gives no method for it. The method is open-air sun drying at equatorial intensity, where the speed of the dry is what beats spoilage; the same fish laid out in a temperate kitchen rots before it dries.
What goes into Ndakala?
Small freshwater sardines, sun, sometimes salt.
How is Ndakala eaten?
Fried crisp and eaten whole with fufu, or crumbled into tomato and palm-oil sauces.
