Usipa

Ingredients

Fish

• 300 gdried usipa, small lake sardines
• or 600 g fresh usipa

Base

• 3 tbspoil
• 2onions, sliced
• 3tomatoes, chopped
• 3 clovesgarlic
• 1 tspcurry powder, optional
• 1chilli
• salt and pepper

Also

• 300 mlwater
• 2 tbspgroundnut flour, optional

To serve

• nsima, the stiff maize porridge
• boiled greens, such as chigwada or rape

To prepare dried fish

• warm water, for soaking

Directions

1. Rinse them in several changes of water, rubbing them gently between your hands. Now soak them in warm water for 15 to 20 minutes. Drain them and squeeze them gently.
2. Taste one before cooking, and soak again briefly if it is still fiercely salty. For the stewed version, fry the onions in oil until soft and golden.
3. Add the garlic, then the tomatoes, and cook them down to a thick base for 10 minutes. Cook the tomatoes down properly rather than adding water early, since that concentration is the flavour of the sauce.
4. Add the curry powder and chilli if using. Simmer gently for 10 to 15 minutes. Keep it at a bare simmer and stir gently. Add groundnut flour slaked with water if you want a thicker, richer sauce, which is common.
5. Taste before salting, since the fish brings its own. For the fried version, which is the other standard, simply fry the soaked and dried fish in hot oil until crisp.
6. Fry them in a single layer until golden and crisp, then drain and salt them. Fresh usipa, when available, are simply fried whole or grilled and need no soaking.
7. Serve boiled greens with it, which is the standard third element of a Malawian plate.

Technique

• Usipa is endemic to Lake Malawi and has become the mainstay of the fishery.
• Chambo, the large tilapia, has been severely overfished.
• Eating them whole makes them a significant source of calcium.

Substitutions

• Any small dried fish, such as Nigerian crayfish or Asian dried anchovy.
• Fresh sprats or whitebait, fried whole.

Variations

• Fried crisp, as a snack.
• Stewed with groundnut flour.
• With tomato and onion only, as the plainest version.

History

Small lake sardines dried on racks and reed mats along the shore, the cheapest protein in the country and eaten whole.

Frequently asked questions

What is Usipa?

Usipa is a main from Malawi: tiny lake sardines sun-dried or fried, served with nsima. Small lake sardines dried on racks and reed mats along the shore, the cheapest protein in the country and eaten whole.

How long does Usipa take to make?

Usipa takes 15 min of preparation and 20 min of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Usipa?

Yes, within limits. Any small dried fish, such as Nigerian crayfish or Asian dried anchovy. Fresh sprats or whitebait, fried whole.

What is the most important thing to get right in Usipa?

Add the garlic, then the tomatoes, and cook them down to a thick base for 10 minutes. Cook the tomatoes down properly rather than adding water early, since that concentration is the flavour of the sauce.